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Chicken Pot Pie with Biscuit Topping

a creamy chicken vegetable filling topped with a moist, fluffy biscuit topper
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Servings: 8
Course: Main Course
Cuisine: American, canadian
Ingredients Method

Ingredients
  

  • 1/4 cup butter
  • 1 onion
  • 3 large carrots
  • 1/4 cup organic flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp dill
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups chopped cooked chicken
Topper: Grammie J's Mile High Biscuit Recipe

Method
 

  1. Brown 1/4 cup butter in a large Dutch oven.Sauté 1 onion and 3 large carrots in butter till translucent, about 10 mins. Sprinkle with 1/4 cup of flour and sauté roughly a minute.
  2. Add :2 cups chicken stock and 1 cup milk. Bring slowly to a bubbly boil.
  3. Turn down to simmer and add 1 cup frozen peas1 cup frozen corn2 cups chopped chicken 1 tsp dill 1 tsp thyme 1 tsp salt 1/2 tsp pepper Simmer till heated through then turn off heat.
  4. Prepare biscuit topping. Pat it into a 9X13 rough shape and fold in half. Pour vegetable-chicken filling into a 9x 13 pan and gently cover the filling with the biscuit topper.
  5. Brush biscuit with egg yolk to make glossy, if desired. Bake at 450 degrees (yup ! Really!) for 12 minutes. Enjoy ! It’s one of my family’s most requested suppers.