Chicken and Biscuit Pot Pie

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I am in love with chicken pot pie but always thought it would be hard to make.

Boy, was I wrong!

Below is the easiest and yummiest chicken pot pie recipe ever!

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Filling Ingredients

1.5 Lbs. Chicken; cubed

1/2-1 Lbs. Green Beans; cut into 1/2″ pieces

1 Medium Onion; diced

4 Carrots; chopped

4 Stalks of Celery; chopped

1 Cup Peas

3 Garlic Cloves; minced

1 1/2 Tbsp. Fresh Thyme Leaves

1 1/2 Cup Chicken OR Vegetable Broth

1 1/2 Cup Milk

1/4 Cup Flour

Olive Oil

Salt & Pepper

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Biscuit Ingredients

1/2 Cup Whole Wheat Flour

1/4 Cup All Purpose Flour

3/4 Tsp. Baking Powder

1/4 Tsp. Baking Soda

1/4 Tsp. Salt

3 Tbsp. Butter; cubed

2 Tbsp. Canola Oil

1/2 Cup Buttermilk

Preheat over to 375.

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Heat olive oil in a large sauté pan then add chicken seasoned with salt and pepper.

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Cook for 5 minutes over medium heat, or until cooked all the way through.

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Transfer chicken and juices to a bowl and set aside.

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Heat some more olive oil in the same pan.

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Add onions…

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Carrots…

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Celery…

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Then sauté for 3 minutes or until the vegetables are tender.

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Add green beans to the mix as well as the garlic.

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Stir well and sauté for an additional 3 minutes.

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Stir in the milk.

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Then in a small bowl, combine broth with the four and stir until dissolved.

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Add the broth/flour mixture to the veggies.

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Stir until the mixture comes to a boil, then reduce heat to medium low. Cook for 2 minutes

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Return the chicken to the pan with the veggies and season with salt and pepper.

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Stir in peas.

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Then stir in thyme.

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Spoon mixture into a prepared baking pan and set aside.

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For Biscuits

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Add dry ingredients to a food processor and pulse a few times to combine them together.

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Add butter and pulse until the it forms small pebble like pieces.

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Add buttermilk and oil then pulse until moistened. *Do not over mix!

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Drop the batter in 6 mounds on top of the filling and lightly spread out the edges.

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Bake for 20 minutes or until the filling is bubbling and the biscuits are golden in color.

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Voila!

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