Chicken Pie with Biscuit Topping

Chicken pot pie with biscuit topping

Directions
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, shred chicken and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Mix the onion/sauce mixture in with the chicken and other veggies.
5. Place the chicken mixture in a 8-9 inch pie dish.
6. Make biscuits (instructions below) by forming balls with your hands, then place on top of chicken mixture. (I fit 10-11 small biscuits)
7. Bake in the preheated oven for about 20 minutes, or until biscuits are golden brown and filling is bubbly. Cool for 10 minutes before serving.

Directions to make biscuits
1. In a medium bowl, combine flour, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Grab small amounts of dough and form balls. If using biscuits for topping chicken pie, place balls on top of chicken mixture. These make great biscuits alone, so just place balls on ungreased baking sheet and bake for about 10 minutes, or until the biscuits reach your desired “brown-ness”. The dough can also be rolled out and cut out with a biscuit cutter.