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Chicken pot pie with biscuit topping
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Directions 1.
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Preheat oven to 425 degrees F (220 degrees C.) 2.
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In a saucepan, combine chicken, carrots, peas, and celery.
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Add water to cover and boil for 15 minutes.
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Remove from heat, drain, shred chicken and set aside.
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3.
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In the saucepan over medium heat, cook onions in butter until soft and translucent.
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Stir in flour, salt, pepper, and celery seed.
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Slowly stir in chicken broth and milk.
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Simmer over medium-low heat until thick.
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Remove from heat and set aside.
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4.
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Mix the onion/sauce mixture in with the chicken and other veggies.
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5.
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Place the chicken mixture in a 8-9 inch pie dish.
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6.
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Make biscuits (instructions below) by forming balls with your hands, then place on top of chicken mixture.
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(I fit 10-11 small biscuits) 7.
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Bake in the preheated oven for about 20 minutes, or until biscuits are golden brown and filling is bubbly.
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Cool for 10 minutes before serving.
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Directions to make biscuits 1.
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In a medium bowl, combine flour, baking powder, sugar, and salt; mix well.
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Cut in butter until mixture resembles coarse crumbs.
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Stir in milk just until moistened.
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Turn out onto a lightly floured surface; knead gently 8 to 10 times.
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Grab small amounts of dough and form balls.
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If using biscuits for topping chicken pie, place balls on top of chicken mixture.
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These make great biscuits alone, so just place balls on ungreased baking sheet and bake for about 10 minutes, or until the biscuits reach your desired brown-ness.
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The dough can also be rolled out and cut out with a biscuit cutter.
