Step 1

Heat oven to 425°F

Step 2

In 2-quart saucepan, melt butter over medium heat.

Step 3

Add onion, carrots and celery. Cook until tender.

Step 4

Place vegetables in a medium bowl.

Step 5

Add chicken and peas. Toss gently to mix.

Step 6

Pour the chicken broth into a separate medium pot. Bring to a boil over medium high heat.

Step 7

Add salt, pepper, thyme and/or rosemary, of your choice, to taste.

Step 8

Add milk.

Step 9

Stirring, slowly add enough flour to make a white sauce. Stir all the time, to make sure there are no lumps. The mixture should be thick, but not too thick.

Step 10

Add chicken and vegetables. Check thickness. Add a bit more flour, to thicken, or a bit of the reserved juice from the chicken, to thin, if desired.

Step 11

Taste. Adjust seasoning, if needed.

Step 12

Roll out the uncooked buttermilk biscuit dough to about 1/4 to 1/2-inch thickness.

Step 13

Choose an oven-safe bowl that will hold all the ingredients.

Step 14

Turn the bowl over and cut the dough around the shape and size of the bowl (This will be the top of the pie. Be sure to cut as close to the edge of the dough as possible to leave a nice bit for filling the bowl.) Set aside.

Step 15

Spray the bowl with cooking spray.

Step 16

Place remaining dough into the bowl and form to fit the bottom and sides. Cut off excess and discard (or roll up and save for making biscuits later. They won't be perfect, but waste not, want not. Store in a tightly sealed container, in the refrigerator, until ready to use.)

Step 17

Spoon chicken mixture into crust-lined pan.

Step 18

Top with cut top crust. Seal edge and flute, if desired. Brush with egg white. Cut slits in several places, to vent.

Step 19

Cook immediately, or store in a tightly sealed container, in the refrigerator, up to a day, until ready to cook.

Step 20

Place in preheated oven. Bake for 30 - 40 minutes or until crust is golden brown. (Cover crust edges with strips of foil during the last 15 - 20 minutes, or when you see them start to darken, to prevent burning, if desired.)

Step 21

Remove from oven and let stand 5 minutes before serving.

Step 22

Serve hot.