Chicken Pot Pie with Biscuit Topping

Makes 4-6 servings

Ingredients

¼ cup butter

1 medium yellow onion, chopped

2 large carrots, peeled and chopped

2 stalks celery, chopped

¼ cup AP flour

1 teaspoon salt

1 cup milk

2 cups chicken stock

1 cup frozen peas

2 teaspoons Italian seasoning

½ teaspoon fresh ground pepper

3 -4 cups shredded rotisserie chicken

Directions

Preheat oven to 350 degrees.

Melt butter in Dutch Oven.  When just melted add onions, carrots, and celery.  Cook 3 to 4 minutes or until onions become translucent but not browned, stirring occasionally.

Stir in flour and salt.  Cook, continuing to stir for 1 to 2 minutes.

Slowly add milk, chicken stock, peas, seasoning, and pepper.  Cook stirring, until mixture just boils.  Reduce heat and simmer 10 minutes, or until sauce thickens.

Remove from heat and stir in cooked chicken.

Pour mix into a 9 x 13 pan.  Set biscuits on top, then brush the tops with melted butter or milk.

Bake for 30 minutes or until biscuits are fully cooked and browned.

Serve hot!

Biscuit Topping Ingredients

2 cups AP flour

2 ½ teaspoons baking powder

5 tablespoons cold butter cut into small chunks

½ teaspoon salt

¾ cups milk

Biscuit Topping Directions

In a medium bowl mix flour, baking powder, and salt with a whisk.  Cut in cold butter with two forks, a pastry blender, or your hands until the butter is just incorporated in pea sized chunks.  Do not overwork or allow butter and flour to form a paste. 

Slowly pour cold milk over the mix and gently fold in with a rubber scraper until flour is evenly moistened.   Do not overmix.

Turn dough out onto a floured cutting board or pastry mat and knead 2 to 3 times to incorporate lose bits. 

With a rolling pin, roll dough to a 1/2” thick. 

Cut out 6 biscuits with a 3” glass or biscuit cutter.