Chicken Pot Pie with Biscuit Crust

Chicken Pot Pie with Biscuit Crust

For filling:

1 medium onion, diced
1 1/2 lbs chicken breast, diced
1 tsp rosemary
1 tsp minced garlic
1/8 tsp black pepper
1/2 bag frozen peas and carrots
2 cups chicken broth
4 tbs flour

For biscuit crust:

2 cups flour
1 tbs baking powder
2 tsp sugar
1/2 tsp salt
1 tsp garlic powder
1/2 c melted margarine
1 cup milk

1. Spray large skillet with nonstick cooking spray. Saute onions over medium high heat for 5 minutes, until softened.

2. Add chicken, rosemary, and garlic. Cook until almost no pink remains. Add peas and carrots. Continue cooking until chicken is cooked through.

3. Stir flour into chicken broth. Add to skillet. Cook and stir until thickened and bubbly. Pour filling mixture into cooking sprayed 13x9x2 inch baking dish.

4. In a medium mixing bowl stir together flour, baking powder, sugar, salt, and garlic. Make a well in the center and add milk and melted margarine. Stir just until combined.

5. Drop by large spoonfulls over the top of the filling mixture. Bake at 400 degrees 25 to 30 minutes, until a knife inserted in the center of biscuit layer comes out clean.

6. Allow to sit 10 minutes before slicing and serving.

Serves 8.