Filling- Warm oil in a large skillet over medium heat. Add onion,celery, and bell pepper. Cook stirring often and until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to boil, scraping browned bits from the bottom of the pan and until the mixture is thick and creamy.
Reduce heat to medium low and stir in milk. Add chicken and cook stirring until firm and opague. About 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into 2 quart baking dish.
Topping- Preheat oven to 425 degrees. In a food processor, pulse floor, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. With processor on, add oil and 1 cup milk. Process just until dough forms a ball. Turn out onto floured work surface. Knead for 10 seconds. Roll dough to 1/2 inch thickness. Use a 2 inch cookie cutter to form 16 bisquits. Place bisquits on top of filling an brush with remaining milk.
Bake pot pie until filling is bubbling and biscuits are lightly browned on top, about 25 minutes.
I use can bisquits. It saves alot of time and taste the same.
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