Chicken Pot Pie with Herby Drop-Biscuits

Mix the biscuits and refrigerate.

1. Combine flour, baking soda, baking powder, salt and pepper.

2. Slice the cold butter and toss in the flour mixture, ensuring flour coats each slice. Begin to cut in butter, by smashing each butter slice between your pointer finger and thumb, and toss in the flour. Add in the herbs.

3. Add in liquid and form dough.

   Add in the dairy and combine into butter and flour mixture with a fork. After a shaggy dough forms, fold the dough over itself 2 or 3 times to create some layering.

4. Set aside to chill in the refrigerator.

Make the pot pie filling:

1. In a medium-large pan, melt 1 tablespoon of butter and sauté carrot, celery, and onion with a pinch of salt. Cook until softened and translucent. Then, add in garlic, and sauté until fragrant.

2. Lower the heat, and sprinkle 1 and 1/2 tablespoons of flour into the pan and mix well with the vegetable mixture. 

3. Add in cream or milk and chicken broth, and sprig of thyme and pepper. Heat until bubbling and thickened, about 5 minutes.

4. Add in diced chicken and peas (if you don't forget them, like I do!). Taste filling, and adjust seasonings as needed.

Bake the pot pie:

1. Preheat the oven to 350 degrees F. Butter a 2.5-3 quart baking dish- see notes on sizing.

2. Remove thyme sprig from filling. Add filling to prepared pan.

3. Using a cookie scoop or spoon, scoop golf-ball sized dollops of biscuit dough atop the filling, making sure to evenly space the dough. Brush the biscuits with remaining cream.

4. Bake for 30 to 35 minutes, until the filling is bubbling and the tops of the biscuits have browned. Let cool slightly, then serve alone or with a side of rice.