Chicken Pot Pie with Biscuit Crust

Well, today I decided to make a switch from baking sweets to baking savory. I got this recipe from my cookbook Kitchen Life by Art Smith. It was a very tasty casserole. I used boneless thighs instead of breasts, since I couldn't find any at the neighborhood store. The veggies were still a little crisp. I actually think it would be even better had I used fresh vegetables instead of the frozen variety that it called for. I might add a little more vegetables or chicken next time though because it seemed like it was more sauce than filling. I think it would be a perfect dinner to make on a cold day. It doesn't take that long to make so it is definitely a repeat recipe. My husband said he really liked it especially that the chicken was chunky. I hope someone out there will enjoy this as much as we did.

CHICKEN POT PIE WITH BISCUIT CRUST

2 tbs vegetable oil 1 10oz box frozen mixed vegetables,thawed
3 6-7 oz bonesless chicken breasts 3 Cups Reduced sodium chicken broth
cut into 1" pieces 1 Cup regulare or non fat half & half
Salt & pepper to taste 1 Tbsp chopped fresh parsley
3 Tbsp unsalted butter 2 Cups instant baking mix such (Bisquick)
1 small onion chopped 2/3 Cup buttermilk
1 celery rib finely chopped
1/3 Cup plus 2 Tbsp flour

Preheat oven to 350. Heat the oil in the large skilet over medium hih heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook, stirring often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer chicken to a plate.

Add the butter to the skillet and reduce the heat to meium. Add the onion and celeery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkel the flour over the mixed vegetables and mix well. Add the broth and half & half. Bring to a boil, stirring up the browned bits in the pan with a wooden spatula. Cook until the sauce is slightly thikened, about 2 minutes. Stir in the reserved chicken, thawed mexied vegetables, and parsley. Season with salt & pepper. Pour into an ungreased 2 1/2 to 3 quart round casserole.

Mix the baking mix and buttermilk to make a soft, sticky dough. Drop six large spoonfuls of the dough over the chicken mixture. Bake until the biscuits are goldne brown, about 25 minutes.. Serve hot.

Makes 6 servings

Source: Kitchen Life by Art Smith