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

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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