Cheesy Biscuit Chicken Pot Pie

3 cups chicken stock, prefer homemade
2 cups mushrooms, cut into quarters
1 cup carrots, cut into bite-size pieces
1 cup celery, cut into bite-size pieces
1 cup frozen peas
1/2 cup potato, diced any kind will do
2 tsp basil, dried

1/2 cup diced onion, optional

3 chicken breasts, skin and bone removed

2 tbsp olive oil
1/4 cup flour

4 tbsp melted butter
3/4 cup milk
2 cups flour
pinch salt
4 tbsp baking powder
3 tbsp brown sugar
1/2 grated sharp cheddar cheese

In large pot put first 7 ingredients. Bring to a boil and turn down heat and simmer 10 minutes. Remove from heat and let cool. Drain veggies from stock, returning stock to pot to make sauce with. Put veggies into large casserole dish. Dish should be shallow, but big.

Cut up chicken breasts into 1 inch chunks. Cook chicken in non stick fry pan with spray of oil. Put chicken into casserole dish with veggies.

To fry pan add 2 tbsp olive oil and heat up. Add onion if using. Saute til transparent.

To hot oil whisk in 1/4 cup flour and let cook 2 minutes. Heat up stock, and add slowly to flour mixture 3-4 tbsp at a time. Mix in stock well before adding next amount. Once all stock has been added, cook for 3 more minutes stirring constantly.

Season with salt and pepper to taste. Pour over chicken and veggies and mix well.

Mix together the dry ingredients for biscuit top - flour, sugar, baking powder, salt and cheese. Add half of the milk and mix. Add the melted butter and mix. Add remaining milk and mix.
The dough should be soft but not sticky. If too soft or sticky add more flour. If too stiff add more milk.

Press or roll out dough to smaller size than casserole dish. You want the edges to be 1 inch to 1.5 inches from edge of dish. Put on top of chicken and veggie mixturee. Brush with a bit of milk and bake 30 - 40 minutes at 350F. Let sit 15 minutes before serving. Makes 8 to 10 servings.


Number of Servings: 10

Recipe submitted by SparkPeople user DEABUTTON.