Step 1

Preheat oven to 425 degrees F.

Step 2

In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.

Step 3

Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.

Step 4

Stir in the broth and milk and cook, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. It will continue to thicken a little more as it bakes.

Step 5

Turn off the heat and stir in the chicken and peas.

Step 6

Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.

Step 7

Transfer the dough to a floured cutting board. Pat it down into a 3/4-inch thick round with your hands. Use a biscuit cutter or drinking glass to cut round biscuits.

Step 8

Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven.

Step 9

Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.

Step 10

Carefully remove the pan from the oven as it will be very hot. Serve.