Chick Pot Pie

1. 1

   Boil the diced sweet potatoes and bay leaves in broth until tender.

2. 2

   In a separate covered deep pan , saute onions, chicken, olive oil, salt and pepper on medium high heat. Cover when not stirring.

3. 3

   Once sweet potatoes are soft, add frozen peas and carrots.

4. 4

   When chicken is almost cooked through, add mushrooms to chicken and onions.

5. 5

   Once the broth comes back to a boil, take out about 1/2 - 3/4 cups of chicken broth from potato and vegetable pot.

6. 6

   In a separate bowl, stir the flour into the broth taken out of potatoes.

7. 7

   Add the flour/broth mixture back to the potatoes and reduce heat to medium and let it simmer until bubbly and thick.

8. 8

   Take out the bay leaves.

9. 9

   Add potato mixture to the chicken and onions (now everything should be in the deep pan that you will be putting in the oven).

10. 10

    Now it's time to make the pumpkin biscuits that are going to go on top of the filling. Put the heat on low medium heat while you make the biscuits. Also, at this point you can taste the filling and add any salt and/or pepper that you'd like. But, keep in mind that you are going to have that extra pop of flavor with the spiced pumpkin biscuits on the top of the pie

* Per serving · 4 servings · Values may vary.