Pot Pie (chicken & Biscuits)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 rotisserie-cooked chicken (cooled)
• 4 cups chicken broth
• 4 tablespoons butter
• 4 carrots (sliced)
• 3 ounces mushrooms
• 1 zucchini (sliced)
• 1 cup chopped onion
• 1/2 cup flour
• 1 tablespoon flat leaf parsley
• 1/2 tablespoon thyme
• 1/2 tablespoon tarragon
• fresh ground pepper
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 pinch salt
• 1/2 cup unsalted butter (cold,sliced)
• 1 teaspoon grated lemon zest
• 3/4 cup milk

Recipe

• 1 shred chicken(set aside).
• 2 melt butter in 9" cast-iron skillet, med. heat.
• 3 add carrots, mushrms., zucchini, salt, cook til light brn (4min).
• 4 add onions(cook 1 min).
• 5 stir in flour (1 min).
• 6 pour in broth, whisk til boils, reduce heat & simmer uncovered til thick(3 min).
• 7 stir in chicken, remove from heat.
• 8 add parsley, thyme & tarragon & fresh grnd pepper.
• 9 preheat oven to 450*
• 10 whisk flour. b.pwdr, sugar & salt in lg. bowl.
• 11 use fingers to rub 3 t butter til mix is sandy.
• 12 work in rest of butter til it forms pea-size pieces.
• 13 stir lemon zest into milk & stir into the flour mixture to make soft dough.
• 14 turn on lightly floured surface.
• 15 pat into 1/2" thickness
• 16 cut in circles or tear in pieces.
• 17 bring chick. mixture to simmer.
• 18 lay biscuits on top.
• 19 brush w/milk.
• 20 put skillet in oven til golden brn.(20 min)
• 21 let rest 5 minute.
• 22 enjoy!