Chicken Pot Pie

You will need:

4 tbsp butter
3 carrots
3 ribs celery
1 onion
2 garlic cloves
1/2 tsp dried thyme
2 1/2 cup flour
1/4 dry sherry
3 cup chicken broth
1 3/4 cup heavy cream
2 bay leaves
3 chicken breasts
1 cup frozen peas
2 tsp sugar
2 tsp baking powder
salt and pepper

Optional:

2 helpers
2 aprons
0 pants

Preheat oven to 425. Combine in large bowl: 2 cups flour, 2 tsp sugar, 2 tsp baking powder, 1/4 tsp salt.

Add 1 1/2 cup heavy cream. Look adorable.

Form 8 biscuits.

Wash hands.

Melt butter in dutch oven over medium heat. Add carrots, celery, onion and a pinch of salt. Cook until soft, about 8 minutes.

Add garlic and thyme. Add 1/2 cup flour. Stir. Add sherry. Stir.  Sneak a carrot.

Add 1 1/4 cup heavy cream.

Add broth, bay leaves. Simmer for 10 minutes. Add salt and pepper. Add chicken (cut into bite-sized pieces). Simmer 10 more minutes.

Discard bay leaves. Add peas. Pour into 9x13 pan. Place biscuit dough on top. Cook for 20 minutes.

Let cool 10 minutes. Serve.

Enjoy!