-
1
For the broth: Place chicken breasts, chunked carrots, chunked onions and chunked celery in a big pot.
-
2
Cover with water.
-
3
Add salt and pepper to taste.
-
4
Bring to a boil and simmer for 45 minutes.
-
5
Skim the surface of the broth once in a while and discard the froth.
-
6
Remove chicken and cool.
-
7
Once its cool, remove it from the bone and chop into bite sized pieces.
-
8
Strain broth and discard veggies.
-
9
Place broth back in pot.
-
10
Bring it back to a boil.
-
11
For the filling: Place sliced carrots, celery and potatoes in boiling broth and cook for ten minutes.
-
12
Add in chicken that has been removed from the bone.
-
13
Biscuits: While the filling is cooking, preheat oven to 450 degrees F. Mix biscuit mix and milk together.
-
14
You are making a drop biscuit topping so its not supposed to be dry.
-
15
If you need to add more milk, do so.
-
16
Sometimes I shake a little seasoned salt into the biscuit topping too or add fresh chopped herbs.
-
17
Place filling into a 2 quart casserole dish.
-
18
You will probably have extra broth.
-
19
Make sure the filling only fills the pan about 3/4 of the way.
-
20
Drop biscuit mix over the top of the dish.
-
21
There will be holes.
-
22
It will kind of look like cobbler.
-
23
Bake 8-10 minutes until golden brown.
-
24
You can put any leftover broth in the refrigerator for another use.
-
25
This is not a super thick pot pie.
-
26
Its supposed to be brothy so dont worry.
-
27
It gets thicker upon refrigeration.
