Homestyle Rotisserie Chicken Biscuit Pot Pie

1. Biscuit Prep

Begin by preheating your oven to the temperature specified on the refrigerator biscuit package. Arrange biscuits on a baking sheet, lightly sprinkle with table salt, and bake according to package instructions until golden brown.

2. Sauce Creation

While the biscuits are baking, heat a large skillet over medium heat and melt the unsalted butter. Add the minced onion and finely chopped celery to the skillet, sautéing until the vegetables are soft, about 4 minutes. Mix in the all-purpose flour and cayenne pepper, stirring constantly, and cook the mixture until it turns a light brown color, which should take about 6 minutes. Gradually whisk in the low-sodium chicken broth, heavy cream, and the chopped fresh thyme leaves. Allow the sauce to simmer and thicken for approximately 5 minutes.

3. Filling Assembly

To the thickened sauce, add the frozen peas and carrots, and the shredded rotisserie chicken. Stir well. Continue to simmer the mixture until the vegetables and chicken are thoroughly heated, about 2 to 3 minutes. Finish the filling by stirring in the lemon juice, and season to taste with salt and ground black pepper.

4. To Serve

Spoon the chicken filling into serving bowls. Top each bowl with a golden-brown biscuit from the oven and serve immediately.