Chicken Pot Pie (with homemade drop biscuits)

For the Filling:
4 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
2 clove Garlic
.5 cup Organic All-Purpose White Flour
3 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
32 ounces Chicken Breast (cooked), no skin, roasted
1 cup kernels Yellow Sweet Corn, Frozen
1 cup Peas, frozen
1 cup, chopped Carrots, raw
1 tsp Salt, "Real Salt"
.5 tsp Pepper, black
1.5 tsp Parsley, dried

For the Biscuits:
2 cup Organic All-Purpose White Flour
3 tsp Baking Powder
0.25 tsp Salt, "Real Salt"
.5 tsp Garlic powder
8 tbsp Extra Virgin Olive Oil
8 oz Califia Farms Original Almond Milk

FILLING:
Preheat oven to 400 degrees. Lightly oil a 9x13 inch baking dish, or spray with nonstick cooking spray and set aside.

Melt the butter in a large pot over medium heat. Add the onions and garlic, cook for 2-3 minutes until slightly soft. Whisk in the flour. Allow the flour to cook for 1-2 minutes.

Gradually whisk the chicken broth and milk into the flour mixture. Whisk constantly for 2-3 minutes while mixture bubbles and thickens. Stir in the shredded chicken, vegetables, and seasonings.

Pour the filling into the prepared baking dish. Bake in preheated oven for 15 minutes before topping with the biscuits.

BISCUITS:
In a large bowl mix together the flour, baking powder, salt, garlic powder, melted butter, and milk. Stir in the shredded cheddar.

Remove the casserole dish from the oven. Working quickly, use a 1/4 Cup measuring cup to drop the cheddar biscuits on top of the casserole evenly. Return to the oven and cook for another 15 minutes, until the biscuits are cooked through.

If using the optional biscuit topping, whisk together all of the topping ingredients in a small bowl and brush over the tops of the cooked biscuits.

Serve immediately.



Serving Size: Makes approx 9 one cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user OLDFASHIONEDGRL.