This pot pie has a top crust only, which may be either biscuit or pie pastry. Sautéing the vegetables separately instead of cooking them with the chicken ensures that they will retain their texture and color.
Position a rack in the upper third of the oven. Preheat the oven to 400┬░F. Butter a 13 x 9-inch baking pan or other shallow baking dish.
Heat in a large skillet over medium-high heat until the foam begins to subside:
2 tablespoons unsalted butter
Add and cook, stirring often, until barely tender, about 5 minutes:
1 medium onion, chopped
3 medium carrots, peeled and sliced 1/4 inch thick
2 small celery stalks, sliced 1/4 inch thick
Stir the vegetables into the creamed chicken along with:
3/4 cup frozen peas, thawed
3 tablespoons minced fresh parsley
Pour the chicken mixture into the prepared pan. If using a rolled biscuit dough, cut the dough into biscuits and arrange on top of the chicken, overlapping the biscuits if necessary. If using a drop biscuit recipe, simply drop small biscuits on top. If using pie dough, roll it out into the shape of the pan, place on top of the chicken, and tuck the edges in against the pan sides. For a golden brown glaze, brush the top with:
2 tablespoons beaten egg (1/2 large egg yields 2 tablespoons)
Bake until the chicken is bubbly and the topping is nicely browned, 25 to 35 minutes.
