Chicken Pot Pie With Biscuit Crust

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This is a combo of my chicken pot pie filling and my mother in-law's biscuit style crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!!

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Steps

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Crust: this is for just a top crust.

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If you would like a top and bottom , double the recipe.

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Combine dry ingredients and cut in butter until it resembles small peas.

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Add milk all at one and stir just to moisten.

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Pour out onto a floured surface and knead about 8 times.

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Roll into desired shape , depending if you are using a round or square casserole dish.

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If you are making two crusts , make sure you roll the bottom one larger.

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Filling: melt butter over low heat in a large saucepan.

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Stir in flour , chopped onions , salt and pepper.

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Cook until mixture is bubbly , stirring constantly.

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Remove from heat and whisk in broth and milk.

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Put back over heat and heat to boiling , stirring constantly for a couple minutes , until thickened.

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Add chicken and frozen peas and carrots into the mixture and combine.

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Remove from heat.

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Putting it together: preheat oven to 425 degrees.

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Pour chicken mixture into 2 quart casserole.

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Lay crust over mixture and press into the inside edges of dish.

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Ingredients

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butter, all-purpose flour, onion, salt, pepper, chicken broth, milk, chicken, frozen peas and carrots, flour, baking powder