Chicken Pot Pie with Biscuits

For the past two weeks we have been in the Mayan Riviera in Mexico and although the food was delicious on the resort, we were all feeling like some homemade comfort food ~ chicken pot pie seemed to fit the bill (especially since we received carrots in our CSA box from Cooper's, I had frozen some of the sugar snap peas that we received in our spring share, and had roasted a chicken last night!!)  Devon had two helpings and India cleaned up her plate ~ so it was a successful dinner!
This dish has biscuits on top ~ the recipe makes almost a triple batch of the biscuit dough, so feel free to use only 2 cups for this recipe and refrigerate the rest for later use!!  If you prefer a pie crust (pre-made or homemade), or puff pastry then feel free to substitute them for the homemade biscuit mix that I used. 

CHICKEN POT PIE WITH BISCUITS

Ingredients:

4 1/4 cups all purpose flour

2 tbsp baking powder

 1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

3/4 cup instant milk

1 1/8 cup shortening or butter

2/3 cup milk

• Sift together flour, baking powder, baking soda, cream of tartar and salt. 
• Place in a food processor fitted with metal blade.  Add skim milk powder and process a few seconds to mix ingredients. 
• Cut shortening into chunks and add to dry ingredients.  Process until mixture resembles coarse crumbs and shortening is distributed evenly.  Do not over process. 
• Remove two cups and set aside in a bowl.  Refrigerate the rest of the biscuit mixture.
• Mix in the milk until the mixture becomes dough.  
• Set aside.

Filling:

1 onion, chopped finely

1 cup chopped red bell pepper

2 cups carrots, chopped

1/4 cup butter

2/3 cup all purpose flour

2 tsp poultry seasoning

1/2 tsp black pepper

1/2 tsp salt

3 cups chicken broth

1 3/4 cups milk

4 cups cooked chicken, diced or shredded

2 cups frozen peas

• Preheat oven to 350F.
• Melt butter in a large skillet.  Add onions, red pepper and carrots.  Saute 5 minutes.
• Sprinkle flour over top of the vegetables and mix well to ensure vegetables are coated evenly.  Sprinkle poultry seasoning, salt and pepper over top and stir in well.
• Slowly add the chicken broth stirring well.  Add milk and heat to a simmer, stirring constantly.
• Cook until carrots are tender.  Add chicken and peas.
• Pour into a greased casserole dish.
• Drop spoonfuls of biscuit mix over top of the chicken mixture and place in the oven for 35 minutes, or until the chicken mixture is bubbling up between the golden biscuits.
• ENJOY!