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Chicken Pot Pie
Ingredients
- 3 lbs skinless boneless chicken breasts
- 1 bay leaf
- 1/4 tsp thyme
- 1/2 yellow onion, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 2 tsp parsley
- 2 cups chicken stalk
- 4 tbsp butter
- 4 tbsp flour
- 1 batch of bisquick
Directions
- 1. Poached chicken breasts in excess chicken broth until done, remove, shred using forks
- 2. Add herbs to chicken stock in a Dutch oven, simmer
- 3. In a separate frying pan, Add veggies and sauté but let them remain crisp
- 4. Add parsley to stock, and use roux (butter and flour) to thicken stock
- 5. Add chicken and veggies into Dutch oven
- 6. Place 1/4 in dough over top (prepare bisquick following biscuit recipe)
- 7. Bake at 425 for 20 mins
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