Bridget May's Chicken Pot Pie-ish W/ Biscuits

1.0 cup Milk, nonfat
1.0 tsp Garlic powder
1.0 tsp Onion powder
1.0 tsp Pepper, black
1.0 tsp Salt
2.0 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
2.0 cup (8 fl oz) Chicken Broth or Bouillon
1.0 cup, chopped Carrots, raw
1.0 cup Yellow Sweet Corn, Canned
0.5 cup Peas, frozen
6.0 tsp Baking Powder
3.0 tsp Granulated Sugar
2.0 cup Flour, white
1.0 tbsp Extra Virgin Olive Oil
3.0 tsp Lemon Juice 'Real Lemon' 100% juice
2.0 tbsp Argo 100% Pure Corn Starch

**Heat oven to 350°** 1). Heat olive oil in frying pan on medium-high heat. 2). Cut chicken into bite-sized pieces. 3). Season chicken with garlic powder, onion powder, and pepper. Fry until lightly browned. Set aside. 3). In 6"x12"x2" baking pan, mix cornstarch and broth until blended. 4). Add corn, peas, carrots, and (lastly) chicken. Bake for 30 minutes or until broth is simmering and has thickened slightly. **Meanwhile** 5). In medium bowl, mix flour, baking powder, salt, and sugar. 6). In small cup, mix lemon juice and milk. Wait 5 minutes. Add to dry ingredients and form a ball. 7). Roll out on lightly floured surface until half inch thick. 8). Cut into 8, half-inch thick circles. 9). Turn oven up to 425°, bake for 10-15 minutes. (This should be the last 10-15 minutes of the chicken's cooking cycle so both the chicken and biscuits will be done simultaneously). Serving Size: Makes 8

Number of Servings: 8.0

Recipe submitted by SparkPeople user BRIDGETMAYS.