Chicken Pot Pie with Buttermilk Biscuit Crust

This chicken and vegetable pot pie is extrememly comforting. Full of tender veggies and with a broth enriched sauce.

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 12  ounces  fresh boneless skinless chicken breasts
• 3  cups water
• 2  medium potatoes, cut into 1/2 inch cubes
• 1⁄2 cup  chopped celery
• 1  chicken bouillon cube
• 1 (10 ounce) package  frozen  mixed vegetables
• 4  tablespoons butter, divided
• 2  tablespoons flour
• 1  cup 2% low-fat milk
• 1  teaspoon poultry seasoning
• 1  can  sliced mushroom, , I perfer fresh mushrooms (, I perfer fresh mushrooms)
• 1  cup flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup buttermilk

Directions

1. Preheat oven to 350 degrees.
2. Spray a 2 quart casserole dish with cooking spray.
3. In medium saucepan combine chicken breasts and water.
4. Bring to a gentle boil and simmer til done. (about 15 minutes)
5. Remove chicken from pan. Saving broth for later.
6. Shred chicken when cool enough to handle, set aside.
7. Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
8. Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
9. Cook for 1 min stirring constantly.
10. Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
11. Remove from heat and stir in poultry seasoning.
12. In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
13. Spoon into prepared casserole dish and set aside.
14. In small bowl combine 1 cup flour, baking powder and salt.
15. Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
16. Stir in buttermilk until just mixed.
17. Spoon the biscuit dough in lumps over the chicken mixture.
18. Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.