Biscuit Chicken Pot Pie

Ingredients

• For the filling:
• 1 tablespoon butter
• 1/2 cup onion, finely diced
• 1 cup diced celery
• 1 cup diced carrot
• 3 tablespoon sall-purpose flour
• 2 cup s1% milk
• 1/2 cup chicken broth
• 3 cup schopped cooked chicken breast
• 1/2 cup frozen green peas
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoon sminced parsley
• For the biscuit topping:
• 1 cup all purpose flour
• 1 1/2 teaspoon ssugar
• 1 1/2 teaspoon sbaking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup butter, melted
• 3/4 cup shredded sharp cheddar cheese
• Cooking spray
• Optional garnish: chopped parsley

Instructions

1. For the filling:
2. Melt 1 tablespoon of butter in a large pan over medium high heat. Add onion, carrot and celery and cook for 5 7 minutes until softened.
3. Reduce heat to medium low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened.
4. Add chicken, peas, salt, and pepper. If the sauce is too thick, add more chicken broth, 1 tablespoon at a time, until desired consistency is reached.
5. Pour the chicken mixture into a 9 inch square pan that's been coated in cooking spray.
6. Preheat the oven to 450 degrees F.
7. For the biscuits:
8. Combine all of the dry ingredients in a bowl. Stir in the buttermilk and butter until a dough forms.Gently stir in the cheese.
9. Drop the dough into 4 equal sized mounds over the chicken mixture.
10. Bake for 12 15 minutes or until biscuits are golden brown.
11. Sprinkle with parsley if desired and serve.