Monday, January 19, 2009

Chicken and Biscuit Pot Pie

1 Cup Sliced Carrots
1 (10 oz.) Package Frozen Peas, Thawed
1/2 Cup Butter
1 Small Onion, Chopped
1 Cup Celery, Sliced
1/2 Cup Flour
3 Cups Chicken Broth
1 Cup Milk
1 Teaspoon Thyme
5 or 6 Cups Cooked Chicken Breasts
1 (8 oz.) Can Refrigerated Biscuits
1/2 Cup Shredded Cheddar Cheese

Place carrots in sauce pan with a small amount of boiling water. Simmer, covered for 10 minutes. Add peas and cook 5 minutes longer; drain. Melt butter in a large saucepan. Add onion and celery and cook until tender. Removed from heat and blend in flour. Gradually stir in chicken broth and milk. Add thyme and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add chicken and drained carrots and peas. Mix well. Turn into 4 quart casserole. Top with biscuits in ring around the edge of the casserole dish. Sprinkle biscuits with cheese. Bake at 400 for 18-20 minutes, until biscuits are browned.

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