Biscuit-Topped Chicken Pot Pie..

2 14-oz cans chicken broth
2 cups small fresh mushrooms, halved
2 medium carrots, cut into 1-inch-long pieces
2 medium onions, coarsely chopped
2 stalks celery, cut into 1-inch-long pieces
1 bay leaf
3 Tbsp butter or margarine
1/3 c all purpose flour
1/2 c whipping cream or evaporated milk
2 1/2 c chopped cooked chicken
1 c frozen peas, thawed
3/4 tsp poultry seasoning
1/4 tsp black pepper
home style biscuits (recipe to follow)

Preheat oven to 400. In a dutch oven, combine broth, mushrooms, carrots, onions, celery and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Drain vegetables, reserving 2 1/4 cups liquid. Discard bay leaf. Set reserved vegetables and liquid aside.

In same pan, Melt butter over low heat. Stir in flour. Cook and stir for 2 min. Gradually stir in reserved cooking liquid and whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in reserved vegetables, chicken, peas, poultry seasoning and pepper; Heat through. Keep warm while preparing biscuits.
Pour Chicken mixture into an ungreased 2 quart casserole. Place biscuits on top of hot chicken mixture. Bake, uncovered, in preheated oven for 18-20 minutes or until biscuits are golden. makes 6-8 servings.

Homestyle Biscuits: Combine 1 1/2 cups all purpose flour, 2 tsp baking powder, 1 1/4 tsp sugar, and 1/4 tsp salt. Using a pastry blender, cut in 1/3 c shortening until mixture resembles coarse crumbs. Stir in 1/2 c milk until combined. Turn out dough onto lightly floured surface. Quickly knead dough until nearly smooth. Roll dough to 1/2 in chickness. cut with a floured 2 1/2 inch biscuit cutter.

** it was a long day so I totally cheated on this part. I did not make the biscuits, good old Pilsbury Southern Style Biscuits went right on top of this baby lol. And.. I ended up chopping a lot more chicken and veggies and just winged the sauce to make it more and then adjusted thickness. It was not hard to do and oh so yummy.