Chicken Curry Pot Pie with Biscuits

Bake your biscuits for 6 minutes at 400°F. They will be underdone, which is intentional to ensure they bake fully once on top of the filling.

Add oil, butter, or spray to a Dutch oven or large skillet on medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.

Stir in the garlic and cook for 1 more minute.

Stir in curry powder, celery seed, and fresh thyme. Cook for 1 minute until fragrant.

Sprinkle in the flour and cook, stirring constantly, for about 2 minutes.

Gradually whisk in the chicken bone broth and coconut milk until smooth. Let it simmer and thicken for 3-5 minutes.

Stir in lemon juice, salt, black pepper, chopped roasted chicken or turkey, and frozen green peas. Taste and adjust seasoning.

Preheat the oven to 400°F (200°C).

Pour the filling into a large baking dish or oven-safe skillet. Since I use a cast iron I did not need to transfer to a oven safe pan.

Arrange the biscuits on top of the filling. Brush them with egg wash.

Bake for 10-15 minutes, or until the biscuits are golden brown and cooked through.