I’ve been in a comfort mood the past few days and craved chicken pot pie. I usually buy them but decided to make a healthy-ish version of this classic at home and the results were better than I could have imagined. This portion is for 4 people and Bryce and I ate the entire thing! Chicken pot pie Ingredients- * 1 tablespoon extra-virgin olive oil * 1 cup diced carrots about 3 medium * ½ cup diced celery about 1 large stalk * 1 ½ teaspoons garlic powder * ½ teaspoon kosher salt * ¼ teaspoon ground black pepper * ¼ cup all-purpose flour * 2 cups unsweetened almond milk (I used regular milk) * 2 cups cooked and shredded boneless, skinless chicken breasts* about 8 ounces or 2 small breasts * ½ cup frozen peas * ½ cup frozen pearl onions (I skipped the onions) * 1 tablespoon chopped fresh thyme Biscuit ingredients- * 2 cups all-purpose flour * 1 tablespoon baking powder * 1 teaspoon salt * 1/2 cup unsalted butter, cold and diced * 3/4 cup buttermilk * 1 egg, beaten (for egg wash) Biscuit Instructions- 1. Mix flour, baking powder and salt. 2. Add butter and work into mixture 3. Lightly mix in milk, but don’t over mix. Pot pie Instructions- 1. Sauté the carrots, celery, and spices in olive oil. 2. Scatter flour over the vegetables, and let cook for a few minutes. Add the milk little by little, stirring to incorporate. Boil the mixture until thickened, then add the chicken, peas, onions, and thyme. Transfer the mixture to a pie dish. 3. Place the biscuits on top of the dish. Brush them with the egg wash 4. Bake the chicken pot pie at 425 degrees F for 25 minutes, until golden. Let the pot pie sit for a few minutes, then enjoy! LTKfoodie LTKHoliday