Step 1

Preheat the oven to 400°F.

Step 2

In a large oven-safe skillet over medium heat, heat oil and butter. Add onions, and sauté for 2-3 minutes, until softened.

Step 3

Add celery and frozen mixed vegetables and continue to cook for 5 minutes more. Season with salt and pepper to your liking.

Step 4

Add the flour to the pan and stir it around for 1 minute. Slowly add in the chicken broth and whole milk, stirring the whole time. Cook, stirring the whole time, until the mixture is thick and creamy, about 5 minutes.

Step 5

Add chicken and dried parsley, stir to combine. Place the biscuits on top of the chicken mixture. In a small bowl whisk to combine egg and water and then take your egg wash and brush the tops of the biscuits with the egg wash.

Step 6

Bake until biscuits are golden brown, about 18 to 22 minutes. Let pot pie rest for about 5 minutes before serving, this allows the juices and gravy to thicken a little. Then serve as desired!