Chicken And Biscuit Pot Pie

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Adapted from family fun

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Steps

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Melt the butter on the stovetop in a dutch oven or other oven-safe saut pan with high sides.

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Stir in the onion and celery , then cover the pan and cook them for 7 to 8 minutes over medium heat , stirring occasionally.

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Add the flour , stirring for 1 to 2 minutes to lightly brown it.

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Whisk the chicken stock into the pan.

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When it starts to thicken , whisk in the milk.

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Add the sage , thyme , chicken , and vegetables , continuing to stir until the mixture is heated through , about 5 to 7 minutes.

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Add salt and pepper to taste.

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Remove the pan from the stove top and heat the oven to 375f meanwhile , make the biscuit topping by combining the flour , baking powder , sugar , and salt in a mixing bowl.

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Add the butter and use your finger.

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Add the milk and stir briskly , just until the dough pulls together.

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Flour your work surface and turn the dough onto it.

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Using floured hands , knead the dough two or three times , then flatten it to about 1 / 2 inch thick.

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Using a small round cutter .

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Ingredients

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butter, onion, celery rib, flour, chicken stock, whole milk, dried sage, dried thyme, cooked chicken, frozen peas and carrots, salt and pepper, baking powder, sugar, salt, unsalted butter, milk