Yummy Chicken Pot Pie

This Tasty Chicken Pot Pie recipe will warm you up and keep you fill you up!

Ingredients

Filling
4 Tbsp Unsalted Butter
1 lb. Boneless Skinless Chicken Breast
1 Cup Sliced Carrots
1/2 Cup Sliced Celery
1/2 Cup Chopped Yellow Onion
1 1/4 Tsp Salt
1/2 Tsp Garlic Powder
1/4 Tsp Ground Black Pepper
1/4 Cup All-Purpose Flour
1/2 Cup Heavy Cream
1 Cup Chicken Broth


Biscuits
1 Cup Flour
2 Tbsp yellow Corn Meal
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
2/3 Cup Buttermilk
1 Tbsp Unsalted Butter
2 Tbsp Fresh Chives

Instructions

1. Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
2. Add the butter to a oven safe pot over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
3. Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
4. Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before adding biscuits.
5. To make biscuits, whisk together flour, cornmeal, baking powder, baking soda and salt in medium bowl.
6. Stir together buttermilk and 1 Tbsp melted butter in a small bowl; stir in chives.
7. Combine buttermilk mixture and flour mixture, stirring just until flower mixture is moistened.
8. Drop 2 Tbsp dollops over chicken mixture, making 12 biscuits. Brush biscuits with remaining melted butter.
9. Bake until biscuits are golden brown and filling is bubbly, 25-30 minutes. Remove from oven, let stand 10 minutes.