Chicken Pot Pie

This recipe for Chicken Pot Pie is a combination of two that I found online.

First up, I used Six Sisters' Stuff as a reference.  I liked the easy way out of using a pie crust...top with refrigerated biscuits instead.

My second reference was my old standby, the Pioneer Woman.  I liked her homemade sauce and sauteed vegetables.

So here's what I came up with.  It was SO delicious.

I love this kind of recipe because you could add leftovers that you might have on hand.  Don't have biscuits?  Use a puff pastry on top.  Don't have a pie crust?  Whip up some Bisquik biscuits to drop on top.  Leftover green beans?  Throw those in too! You get the idea.

2-3 cups shredded/cubed chicken
2 celery stalks
2 carrots
1 onion
1/2 stick butter
1/4 cup flour
2 cups chicken broth
1/2 t dried thyme
1 cup cream
approx 1 cup frozen peas (I used leftover mixed vegetables)
Salt

• Finely chop carrots, celery and onion.  Saute in the butter until tender.
• Sprinkle the flour over the butter mixture.  Stir to make the base for the sauce.
• Add the chicken and broth.  Stir thoroughly to make the sauce.
• Add the other vegetables, thyme, and the cream.  Stir and heat thoroughly.  Season as desired.
• Pour into a casserole dish (I used a 13x9 pan.)  Top with biscuits.
• Bake at 400F for about 10-12 minutes - until biscuits are done.