Pot Pie with Biscuits

By Peggie

Ingredients

• Biscuits:
• 1 tbsp butter
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 1 cup frozen peas, thawed
• 2 to 4 cups chopped cooked chicken or turkey
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1 can chicken broth
• 3 tbsp. dried parsley
• 1 tsp. dried oregano
• salt and pepper to taste
• 1 cup shredded mild cheddar cheese, divided
• 6 frozen biscuits, thawed (I use homemade biscuits, and cover top with entire recipe)
•  2 cups flour
• 1/8 cup sugar
•  4 tsp. baking powder
•  1/2 tsp salt
•  1/4 cup butter or margarine
•  1 egg
•  2/3 cup milk
• Combine dry ingredients. Mix well. Cut in butter or margarine. Then add egg and milk. Mix till dough forms. Roll out on floured surface. Cut with biscuit cutter as many as you can.
• Note: I like to make them before I start any prep work for this recipe and leave them to rise a bit once cut while you make the pie filling.

Preparation

Step 1

Preheat oven to 350.
Grease the bottom and side of an 11 x 7 inch baking dish.
Chop the onion, celery, and carrots.
Heat butter in a nonstick skillet over medium-high heat until melted. Stir in onion, celery, & carrots. Then add thawed peas. Sauté until tender.
Add chicken or turkey. Heat through.
Add chicken soup, sour cream, milk, chicken broth, spices and salt & pepper to the veggie mix. Mix well. Spoon mixture into prepared baking dish.
Bake for 15 minutes. Meanwhile prepare biscuits.
Remove from oven.
Sprinkle baked layer with ¾ cup of cheddar.
Arrange biscuits in single layer over top.
Sprinkle with remaining cheese.
Bake until biscuits are golden brown and the sauce is bubbly approximately 20 minutes longer. Serve immediately.