Sunday Chicken and Biscuit Pot Pie

Vickie G.
on 12/15/08 10:14 pm - AL

FILLING
1/4	cup butter
1	cup chopped onion
1	cup peeled, thinly sliced carrots
1/2	cup chopped celery
1/4	cup Martha White® All-Purpose Flour
1	cup chicken broth
1	cup half-and-half
1/2	teaspoon pepper
1/2	teaspoon dried thyme
3	cups chopped chicken
1 (9 oz.)	package frozen sugar snap peas, thawed

DOUGH
6	tablespoons cold butter, chopped
1 1/3	cups Martha White® Self-Rising Flour
1/2	cup milk

Preparation Directions

HEAT oven to 450ºF. Melt butter in a 10 1/2-inch cast iron skillet over medium heat. Add onion, carrots and celery; coo****il tender, about 5 minutes. Gradually add flour, stirring until smooth. Cook, stirring, one minute. Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until mixture thickens. Stir in pepper, thyme, chicken and peas. Cook, stirring occasionally until hot, about 3 minutes. Reduce heat to low while preparing biscuits.

CUT butter into flour in medium bowl with pastry blender or two knives until butter is size of small peas. Add milk; stir with a fork just until soft dough forms. Turn dough out onto floured surface and pat to 1/2-inch thickness. Cut with biscuit cutter or into squares with a knife or pizza cutter. Place biscuits on hot mixture in skillet. Bake 15 to 20 minutes or until biscuits are golden brown.

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