CHICKEN PIE WITH BISCUIT TOPPING

I made this lastnight. Sorry I forgot to take pictures, but it was a winner. Every member of our family had seconds and the kids were dying to know if we had leftovers. They want to eat it as snack before their various activities this week. Here it is!!

CHICKEN PIE WITH BISCUIT TOPPING

Bring 2 1/2 c. water and 1/2 c. wine seasoned with 1/4 tsp. rosemary, 1/2 tsp. thyme, 1/2 tsp. basil, and 1/4 tsp marjoram. Add 4 chicken breast (frozen or fresh), 1 onion chopped, 4 carrots chopped (or a couple handfulls of baby carrots), and 1 large potato chopped. Boil 30-45 minutes or until chicken is cooked through.

Use a slotted spoon to remove chicken and veggies from water. Place veggies in a 9X13 casserole and add chicken after cutting into cubes. Add 1/2 c. each frozen peas, corn and spinach.

In a large pan melt down 1/3 c. butter (or can do 1/3c. olive oil and 1 TBSP. butter) and whisk in 1/3 c. flour. After a few minutes of allowing rue to cook add in 1 c. evaporated milk or cream. Add boiling water from chicken and veggies to thin into a gravy consistancy. Pour over veggies and chicken and stir to coat.

Combine in a large bowl 2 c. flour, 4 tsp. baking powder, and 1 tsp. salt. Cut in 1/3 c. shortening. Mix in 1/3 c. evaporated milk. Roll out on a floured surface to 1/2 inch thickness. Use a 2 inch cookie cutter (or open end of a water glass) to cut biscuits. Place biscuits over contents of casserole dish.

Bake at 400 degrees for 15-20 minutes or until the chicken mixture is warmed through and biscuits are lightly browned.