Chicken Pot Pie 🥧recipe from: @thepioneerwoman
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4 Tablespoons Butter
1/2 cup Finely Diced Onion
1/2 cup Finely Diced Carrot
1/2 cup Finely Diced Celery
1/2 cup frozen peas
1/2 cup frozen okra
3 cups Shredded Cooked Chicken Or Turkey
1/4 cup Flour
3 cups Low-sodium Chicken Broth, Plus More If Needed
Splash Of White Wine (optional)
1 teaspoon Turmeric - add more if you like
Salt And Pepper, to taste
Chopped Fresh Thyme To Taste
1/4 cup Half-and-half Or Cream
1 box red lobster cheddar bay biscuits
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INSTRUCTIONS:
Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, peas, okra and celery. Stir them around until the onions start to turn translucent.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
Once it starts to thicken add the turmeric, salt, pepper, and thyme.
Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat. Follow directions on biscuit box and top your chicken pot pie with the dough. Stretch it out as much as possible.

Pour the filling into a 2-quart baking dish. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.

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