Classic Chicken Pot Pie

Classic Chicken Pot Pie

3 cups Cooked Chicken
1 cup sliced Cooked Carrots
1 cup diced Cooked Potatoes
1 cup Frozen Peas, thawed
1/2 cup chopped Celery
1/4 cup chopped Onion (optional)
6 tablespoons Butter
1/3 cup Unsifted Flour
7 teaspoons Chicken Bouillon
1/8 teaspoon Fresh Ground Black Pepper
3 cups Biscuit Baking Mix
5 1/2 cups Milk

Preheat oven to 375 F. Add onion and celery to large skillet and saute in butter over medium heat until tender.

Stir in un-sifted flour, chicken bouillon, and fresh ground black pepper. Add 4-1/2 cups milk to skillet. Continue cooking, stirring until mixture thickens. Add cooked chicken, cooked carrots, cooked potatoes and peas. Remove skillet from heat.

Combine remaining cup of milk and biscuit baking mix in medium bowl. Stir to mix well. Spoon 2/3 of biscuit dough into well greased baking dish. Spread dough evenly to cover both bottom and sides of baking dish. Pour chicken pot pie filling into dough.

Place remaining dough onto floured surface and cut into 8 (3") rounds. Place biscuit rounds on top of casserole. Bake 25-30 minutes.

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