Creamy Chicken and Veggies

This is a true comfort food recipe. Similar to a pot pie but with drop black pepper biscuits on top instead of a crust. You can add corn or peas too. Love it on a cold night!

• Ready In: 40 mins
• Serves: 6

Ingredients

• BISCUITS

• 1 1⁄2 cups self-rising flour
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 1⁄3 cup milk
• 1⁄2-3⁄4 teaspoon fresh coarse ground black pepper

• FILLING

• 2  tablespoons butter or 2  tablespoons margarine
• 3  carrots, thinly sliced (1 cup)
• 3  stalks celery, thinly sliced (1 1/2 cups)
• 1  large onion, cut into thin wedges
• 1 (10 3/4ounce) can  condensed cream of celery soup
• 3⁄4 cup chicken broth
• 3  cups  diced  cooked chicken

Directions

1. Heat oven to 400 degrees. Grease 8-inch (2-quart) glass baking dish.
2. Melt butter in large skillet over medium-high heat. Add carrots, celery and onion; cook 10 to 12 minutes or until crisp-tender, stirring occasionally. Add all remaining filling ingredients; mix well. Spoon into greased baking dish.
3. In medium bowl, combine all biscuit ingredients; stir with fork just until dry ingredients are moistened. Drop dough by tablespoonfuls over chicken mixture.
4. Bake at 400 degrees. for 25 to 30 minutes or until biscuits are golden brown.