Chicken Pot Pie with Biscuits

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Step 1

Preheat oven to 325 degrees. Grease a large casserole dish.

Step 2

Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion and celery and cook until soft.

Step 3

Add potatoes and continue to cook for about 5 minutes.

Step 4

Add garlic and cook for 1 more minute.

Step 5

Add chicken to the pan and sauté with vegetables until it is cooked through. Season with salt and pepper to taste.

Step 6

Sprinkle flour into mixture. Add chicken stock, and bring to a boil. Reduce heat to low and let simmer for 5-7 minutes. The broth should thicken to a gravy. (If not thick enough, mix a couple tablespoons flour with cold water until all lumps are gone. Slowly add flours mixture to chicken mixture while it is boiling until the gravy reaches desired consistency. Taste and adjust seasonings accordingly.

Step 7

Stir in peas and carrots and continue heating for a few more minutes.

Step 8

Pour chicken mixture into prepare casserole dish.

Step 9

Top with refrigerated biscuits.

Step 10

Place casserole in oven and bake for 20-25 minutes, until it is bubbling and biscuits are browned.