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Heat oven to 375 F.
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In a large oven-proof pot, melt butter.
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Add onion, carrots and celery, cooking until softened, about 7-8 minutes.
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Add peas and garlic and cook another 2-3 minutes.
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Season with salt, pepper and mustard powder.
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During the time the vegetables are cooking, you can make the biscuits (directions below).
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Once the vegetables are cooked, add the flour, stirring well to combine.
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Cook for 1 minute, stirring often.
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Slowly add chicken broth and milk, stirring until well combined.
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Stir in chicken.
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Over medium heat, bring to a simmer and let it thicken for about 5 minutes.
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Drop approximately ½ cup sized biscuits on top of the pot pie filling.
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Bake in preheated oven for 20-25 minutes, until mixture is bubbling and biscuits are golden brown.