Untraditional Chicken Pot Pie

Look at this yummy Chicken Pot Pie recipe that you won’t want to pass up.

For the Chicken

For the Biscuits

- 2 c. flour
- 2 tsp baking powder
- ¼ tsp sugar
- 1 c. milk
- 1 ½ Tbsp Lemon-Rosemary butter, melted

Preparing the Chicken Base

Preheat oven to 400*F.
Heat a medium pan on the stove, melt 2 Tbsp Lemon-Rosemary butter, add chicken. Cook until no longer pink. Set aside.
Heat a large pan on the stove. Bring 4 ½ cups of broth to a boil over medium-high heat. Add potato, celery, bell pepper, and garlic. Cover and cook for 5 minutes. Add carrot and onion. Cover and cook for 3 minutes. Add mushrooms and peas. Cover and cook for 5 minutes, or until vegetables are tender.
Combine flour, black pepper, and milk in a medium bowl. Stir with a whisk. Add to vegetable mixture. Cook over medium heat for 3 minutes, or until thickened and bubbling, stirring constantly so as not to burn the bottom. Remove from heat and add chicken.
Place in a 9×13 pan, coated with cooking spray.

Prepare the Biscuits

Combine all biscuit ingredients in a mixing bowl, until evenly combined. Drop the biscuit mixture as spoonfuls on top of the pan, to make 16 drop biscuits.
Bake at 400*F for 30 minutes, or until golden.

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