Chicken Pot Pie

Ingredients

• 1/4 cup butter
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/4 cup flour
• 2 3/4 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked chicken, chopped
• 1 cup frozen mixed vegetables, thawed
• 8 biscuits, uncooked (see biscuit dough recipe)

Directions

• 1. Preheat oven to 400 degrees. Grease 9" pie plate or several small disposable pie plates.
• 2. In large skillet melt butter and sauté onion and celery.
• 3. Add flour and mix well.
• 4. Slowly stir in chicken broth and cook over medium heat until thick and bubbly.
• 5. Add salt, pepper, chicken and vegetables.
• 6. Pour into prepared pie plate. Cut biscuits 1/2" thick and place 6 on top the chicken mixture* (Biscuit dough can be dropped by tablespoons over filling, if desired.)
• 7. Bake uncovered 20 minutes or until biscuits are golden brown.
• 8. Cool slightly before serving and dip into individual serving bowls.

Servings

• 4

Tips

*Bake extra biscuits on greased baking pan and bake 12 to 15 minutes or until golden brown. Serve with meal or freeze for later use.

Directions

• Substitute leftover roast beef and beef broth.