Recipe

Old Fashioned Chicken Pot Pie With Biscuits Recipe

	Notyourmomma / All my dishes 2 years, 3 months ago The biscuits make the difference. A family favorite, and easy to do with a rotisserie chicken or with my secret stash of poached chicken that I freeze when I catch a good sale. Prep:45m Cook:25m Servings:8	Notyourmomm
	biscuittopped chicken filling easy

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Ingredients

1 large rotisserie chicken or

4 cups of poached chicken off the bone, torn in large chunks

6 carrots cut in small pieces

3 small to medium white potatoes cut in eighths

1/2 lb. of mushrooms sliced

2 large onions, cut in dice

3 cups of hot chicken stock

2 tablespoons of butter

1/4 cup of flour

1 teaspoon of paprika

1 teaspoon of salt

1/2 teaspoon of pepper

1 cup of milk

1 12 oz. package of peas

Biscuits:

2 cups a.p. flour

4 teas. of baking powder

1 teas. salt

1/2 teasp. paprika

1/2 teas. of savory

1/4 cup of shortning (use the new no trans fat version)

1/4 cup of chopped parsley

1/4 cup of shredded carrots

1 cup of milk

Directions

Remove meat from fowl, tear into large pieces. (defrost secret stash of poached).

Cook onions, carrots and potatoes in chicken broth until almost tender about 10 minutes. Saute mushrooms in butter. Blend flour into the mushrooms and cook away the raw taste of the flour.

Add seasonings. Add milk and cook until smooth, stir into chicken broth and veggies including peas; bring to boil and cook until thickened.

Pour into a greased 3 quart casserole.

Preheat oven to 425 degrees.

Biscuits: Mix dry ingredients. Cut into shortening until mixture resembles bread crumbs. Stir in parsley and carrots. Add milk and mix quickly to form a soft dough. Drop by spoonsful on top of chicken and vegetables and cook at 425 degrees until biscuits are lightly browned and no longer doughy in the middle. About 25 minutes of baking overall.

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