Chicken Pie - Biscuit-Topped

By grammadot

Ingredients

• Vegetable and Chicken Filling
• 1 medium sweet potato, peeled and quartered lengthwise
• 1 medium parsnip, peeled and quartered lengthwise
• 1 medium carrot, peeled and halved lengthwise
• 1 large celery rib, halved lengthwise
• Water
• 1 1/2 cups good chicken stock
• < teaspoon dried thyme, crushed
• 1 tablespoon cornstarch
• < cup half-and-half
• > cup combined frozen peas with pearl onions, defrosted
• 3 cups cubed cooked chicken
• Salt and fresh-ground black pepper to taste
• Biscuit Topping
• 2 ounces (1/4 cup) cold butter, cut into 1-inch pieces
• > cup plus 2 tablespoons all-purpose flour
• < teaspoon salt
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried sage
• 1/8 teaspoon dried rosemary
• 1/3 cup cold milk

Preparation

Step 1

To make filling: Slice the prepared sweet potato, parsnip, carrot and celery into