In 12-inch iron skillet, melt butter over medium-high heat.
Add onions, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in flour; cook 1 to 2 minutes or until beginning to brown. Stir constantly and don't let it scorch.
Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened.
Stir in chicken and peas.
Remove from heat.
Separate biscuit dough into 8 biscuits.
Cut each biscuit in four equal pieces.
Place on top of chicken mixture in the skillet.
Bake for 25 minutes, or until biscuits are golden brown and done.
Garnish with chopped parsley.
Notes
Storage:Store leftovers covered with plastic wrap or in an airtight container in the fridge for up to three days.Chicken pot pie doesn't freeze well.To reheat:Warm up in a pan on top of the stove over medium heat or microwave until warmed through.Expert Tip:
I prefer to use flaky biscuits instead of homestyle as the flaky layers make a great topping for this recipe.
Make sure to give the flour a little time to brown before adding the chicken stock so that you cook out the raw flour taste.
Make sure to allow this dish to cool a little before cutting as it can be very hot.
Chicken broth can be used instead of chicken stock.
Make sure you have completely melted butter before adding the onions and celery to the large skillet.
You can use any type of neutral-flavored leftover chicken for this homemade chicken pot pie recipe.