Chicken Pot Pie With Buttermilk Biscuit Crust

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 12 ounces fresh boneless skinless chicken breasts
• 3 cups water
• 2 medium potatoes, cut into 1/2 inch cubes
• 1/2 cup chopped celery
• 1 chicken bouillon cube
• 1 (10 ounce) package frozen mixed vegetables
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1 cup 2% low-fat milk
• 1 teaspoon poultry seasoning
• 1 can sliced mushroom, , i perfer fresh mushrooms (, i perfer fresh mushrooms)
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 2 quart casserole dish with cooking spray.
• 3 in medium saucepan combine chicken breasts and water.
• 4 bring to a gentle boil and simmer til done. (about 15 minutes)
• 5 remove chicken from pan. saving broth for later.
• 6 shred chicken when cool enough to handle, set aside.
• 7 add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. set aside in heavy saucepan.
• 8 melt butter over low heat, add 2 tbsp flour, stirring until smooth.
• 9 cook for 1 min stirring constantly.
• 10 gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
• 11 remove from heat and stir in poultry seasoning.
• 12 in large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
• 13 spoon into prepared casserole dish and set aside.
• 14 in small bowl combine 1 cup flour, baking powder and salt.
• 15 cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
• 16 stir in buttermilk until just mixed.
• 17 spoon the biscuit dough in lumps over the chicken mixture.
• 18 bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.