Basil Biscuit Topped Chicken Pot Pie

Good Old Comfort Food! Created for RSC #6!

• Ready In: 40 mins
• Serves: 6

Ingredients

• Base Ingredients

• 2  cups  cooked chicken, diced
• 1  onion, chopped
• 3  red potatoes, diced
• 1 3⁄4 cups  chicken stock
• 1  cup  mixed vegetables (I use frozen peas, carrots, corn, and beans)
• 1  teaspoon sage
• 1  teaspoon parsley
• 1  teaspoon  celery salt
• 1⁄2 cup flour (use 1/4 cup for a more soupy casserole)

• Biscuit Topping

• 1⁄4 cup shortening
• 2  cups all-purpose flour or 2  cups whole wheat flour
• 2  tablespoons  chopped fresh basil leaves or 2  teaspoons dried basil leaves
• 1  tablespoon sugar (optional)
• 3  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon cracked black pepper
• 3⁄4 cup water
• 3  teaspoons powdered milk
• 1  egg, slightly beaten,for glaze

Directions

1. For the Base: Combine all ingredients in a medium mixing bowl
2. Spread evenly in a 8 x 8 casserole dish
3. For the Biscuit Topping:
4. Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
5. Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
6. Stir in just enough water so dough leaves side of bowl and forms a ball
7. (Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
8. Knead lightly 20 to 25 times
9. Roll or pat 1/2 inch thick
10. Spread over filling and brush with egg
11. Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles