• 4 large District Biscuits, halved
• 2 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1 cup chicken broth
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ½ teaspoon thyme
• Salt and pepper, to taste
This twist on a classic pot pie uses District Biscuits as a flaky, golden topping. To start, prepare the filling by melting butter in a skillet over medium heat. Stir in the flour to create a roux, then slowly whisk in the chicken broth and cream until thickened. Add shredded chicken, peas, carrots, thyme, salt, and pepper, stirring until evenly combined.
Pour the creamy filling into a 9x9-inch baking dish. Halve the District Biscuits and place them on top of the filling. The biscuits will soak up just enough of the sauce while baking, creating a perfect balance of creamy and crisp textures.
Bake in a 400°F oven for 20-25 minutes, or until the biscuits are golden and the filling is bubbling. This recipe proves that District Biscuits can take any comfort food to the next level.
