Curry Chicken Pot Pie

This recipe was originally from Alton Brown on the food network. I tweaked it to our liking...the kids LOVE it!!!

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 4  cups  frozen mixed vegetables
• 3  tablespoons butter
• 1  large onion, chopped
• 1  teaspoon garlic
• 1  teaspoon curry powder
•  pepper
• 1 -2  teaspoon dried parsley
• 2 -3  stalks celery, chopped
• 1  cup potato, peeled and diced, cooked in water in microwave
• 4  tablespoons flour
• 1  cup skim milk
• 2  cups chicken broth (low sodium)
• 2  cups  cubed  cooked chicken
• 1  cup  shredded cheese (your choice)
• 1 (12 ounce) can  pillsbury golden layers  refrigerated buttermilk biscuits (10 biscuits)

Directions

1. Pre-heat oven to 350 degrees F.
2. I a saute pan heat 2 tablespoons of butter and sweat the onion,celery and pepper. In the microwave heat the milk and chicken broth.
3. Add 2 remaining pats of butter to the pan. Add the flour and curry and cook 1 - 2 minutes. Wisk in the hot milk mixture and cook until thickened.
4. Add the parsely. Toss the vegetables and chicken. Pour into a 9x13 pan sprayed with pam.
5. Separate the biscuits in halves and slightly flatten with your hands over the pan. Cut remaining biscuits to "fill in" the little areas.
6. Cook in oven until biscuits are browned and the mixture is hot and bubbly, about 25 - 30 minutes.