Chicken Pot Pie

Ingredients

2 boneless skinless chicken breasts
2 c brussels sprouts.
3 carrots
3 celery stalks
1/2 large red onion
2 cups of water
2 t rosemary
1 t dill
2 t garlic powder
2 t onion powder
2 t black pepper
1 t parsely
1 t oregano
2 T flour
1 chicken bullion seasoning packet
1/3 cup heavy cream
3 or 4 boiled potatoes
1 c frozen corn

Biscuit topping

2 c flour
2 T shortening
3 T butter
1 t salt
4 t baking powder










Directions

1. Preheat oven to 375ºF. Rinse celery, peel carrots and onions. Place a large pot on the stove and preheat it on medium heat. Chop onions, celery and carrots. Add a couple tablespoons of olive oil to the pot, and add in onions, carrots and celery. Allow to saute for 10 minutes

2. Halve and quarter the brussels sprouts (depending on how big they are. Add them to the pot.

3. Butterfly chicken breasts and pound them out till they are even. Cut into cubes and add to the pot to cook.

4. Once chicken is no longer pink and has some color, add in potatoes and corn. Coat the chicken mixture in flour and cook for a few seconds. Add in rosemary, dill, garlic, onion powder, salt, pepper, parsley, and oregano. Add in two cups of water and chicken bullion seasoning packet. Bring to a boil, add in heavy cream. Let simmer on the stove for about 5 minutes while you prepare the biscuit topping.

 Biscuit topping

1. In a medium bowl mix flour, salt, and baking powder.

2. cut in butter and shortening

3. mix in milk a bit at a time until dough is sticky.

4. flour counter surface, scoop out dough onto floured surface, dust with flour and kneed about 10 to 15 times. Roll out about a quarter of an inch thick to cover the top of your baking dish.

 

I used a 2 quart oval shaped baking dish for this. Pour the mixture into the baking dish, top with biscuit topping. Brush the dough with an egg wash and poke three or four holes in the top for breathing.

Bake for 30 to 35 minutes at 375ºF