Chicken Pot Pie

From a mailing from an electric company somewhere along the way. Ham or turkey can be substituted for chicken.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 1⁄4 cup butter
• 2⁄3 cup celery, chopped
• 2⁄3 cup green onion, chopped
• 1⁄4 cup flour
• 1 1⁄2 cups chicken broth
• 1  cup milk
• 1⁄2 teaspoon poultry seasoning
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  cups chicken, cooked and diced
• 3  eggs, hard-cooked and diced
• 10  ounces  frozen peas or   frozen mixed vegetables
• 2⁄3 cup milk (for biscuit mix)
• 2  cups biscuit mix

Directions

1. Preheat oven to 375. In saucepan, saute celery & green onions in buter. Blend in flour and seasonings. Add broth & milk; stir and continue cooking to make a smooth sauce. Add chicken, eggs & vegetables. Pour into 2 qt baking dish. Mix remaining 2/3 cup milk with 2 cups biscuit mix. Roll & cut or drop biscuits on top of chicken/vegetable mixture. Bake at 375 degrees for 20-25 minutes or until biscuits are brown.