Chicken Biscuit Pot Pie

Nothing says "comfort food" quite like chicken pot pie! I've never been a big fan of the pie crust, so I turn mine into a casserole and put home made biscuits on top. This is such a yummy dish, and it's simple too! This will definitely impress anybody you serve it too- it's one of our favorites! It's especially yummy and comforting in the winter; warms your insides and makes you want to take a nap! 

Chicken biscuit pot pie: 

1. You're going to start by making a simple chicken gravy: melt 3 Tablespoons of butter over medium heat. Add 3 Tablespoons of flour and whisk until combined. Cook over medium heat for about 2-3 minutes just to cook the raw taste out of the flour. This is the start to your gravy, it's call a roux.

** at this point you also need to boil your veggies. I just use frozen mixed veggies; put them in a small sauce pan and cover with water. Bring to a boil and cook for 3-5 mins**

2. Whisk in 1 and 1/2 cups chicken broth and 1/2 cup milk, keep whisking until the gravy thickens.

3, time to spice it up! Add 1/2 teaspoons of each of the following:

Seasoning salt

Garlic salt 

Dry mustard powder

Parsley flakes 

Black pepper

& 1/4 teaspoons paprika 

4.  Add in your vegetables and cooked chicken (I pulled the meat off of a store bought pre-cooked rotisserie chicken) 

Let this summer over LOW heat while you make the biscuits. 

2 cups sifted flour

3 teaspoons baking soda 

6 tablespoons shortening

1 teaspoon salt

2/3 cup cold milk 

* I used my food processor for this recipe*

1. Combine flour, baking soda and salt.

2. Cut in shortening until mixture resembles coarse meal. 

3. Add milk to make a soft dough

4. Turn out into floured surface and knead gently for 30 seconds.

5. Roll out 3/4" to 1/2" thickness and cut desired size.

Pour the chicken filling into a greased glass pan and top with the biscuits. 

Brush the top with melted butter and cook in a 425 degree oven for about 15 minutes.

If you want to take a short cut, you can use the refrigerated pop and cook biscuits instead. It makes this recipe easier and quicker! I've used the refrigerated kind a few times and it is still tasty!

Scoop yourself out some of this bubbly hot deliciousness! It goes fast! 

Yum yum yum!!! 

I also had some left over biscuit dough so I just cooked those separately and ate them with raspberry jam this morning for breakfast which was also way yummy! 

Enjoy!!