Chicken Pot Pie With Buttermilk Biscuit Crust

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This chicken and vegetable pot pie is extrememly comforting. Full of tender veggies and with a broth enriched sauce.

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Steps

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Preheat oven to 350 degrees.

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Spray a 2 quart casserole dish with cooking spray.

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In medium saucepan combine chicken breasts and water.

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Bring to a gentle boil and simmer til done.

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Remove chicken from pan.

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Saving broth for later.

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Shred chicken when cool enough to handle , set aside.

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Add potatoes , celery and bouillon cube to reserved broth , bring to a boil and simmer for 12 mins or until veggies are tender.

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Set aside in heavy saucepan.

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Melt butter over low heat , add 2 tbsp flour , stirring until smooth.

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Cook for 1 min stirring constantly.

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Gradually add milk and cook over medium heat , stirring constantly , until mixture is thick.

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Remove from heat and stir in poultry seasoning.

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In large bowl combine shredded chicken , frozen veggies , sauce and mushrooms.

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Spoon into prepared casserole dish and set aside.

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In small bowl combine 1 cup flour , baking powder and salt.

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Cut in remaining 2 tbsp butter with a pastry blender until the mixture resembles coarse meal.

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Stir in butte.

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Ingredients

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boneless skinless chicken breasts, water, potatoes, celery, chicken bouillon cube, mixed vegetables, butter, flour, 2% low-fat milk, poultry seasoning, mushroom, baking powder, salt, buttermilk