Grammy’s Chicken Pot Pie

For the broth:
Place chicken breasts, chunked carrots, chunked onions and chunked celery in a big pot. Cover with water. Add salt and pepper to taste. Bring to a boil and simmer for 45 minutes. Skim the surface of the broth once in a while and discard the froth. Remove chicken and cool. Once it’s cool, remove it from the bone and chop into bite sized pieces. Strain broth and discard veggies. Place broth back in pot. Bring it back to a boil.

For the filling:
Place sliced carrots, celery and potatoes in boiling broth and cook for ten minutes. Add in chicken that has been removed from the bone.

Biscuits:
While the filling is cooking, preheat oven to 450 degrees F. Mix biscuit mix and milk together. You are making a drop biscuit topping so it’s not supposed to be dry. If you need to add more milk, do so. Sometimes I shake a little seasoned salt into the biscuit topping too or add fresh chopped herbs.

Place filling into a 2 quart casserole dish. You will probably have extra broth. Make sure the filling only fills the pan about 3/4 of the way. Drop biscuit mix over the top of the dish. There will be holes. It will kind of look like cobbler. Bake 8-10 minutes until golden brown.

You can put any leftover broth in the refrigerator for another use. This is not a super thick pot pie. It’s supposed to be brothy so don’t worry. It gets thicker upon refrigeration.