CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Crust: This is for just a top crust.
• if you would like a top and bottom, double the recipe.
• Combine dry ingredients and cut in butter until it resembles small peas.
• Add milk all at one and stir just to moisten.
• Pour out onto a floured surface and knead about 8 times.
• Roll into desired shape, depending if you are using a round or square casserole dish.
• If you are making two crusts, make sure you roll the bottom one larger.
• Filling: Melt butter over low heat in a large saucepan.
• Stir in flour, chopped onions, salt and pepper.
• Cook until mixture is bubbly, stirring constantly.
• Remove from heat and whisk in broth and milk.
• Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
• (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
• Add chicken and frozen peas and carrots into the mixture and combine.
• Remove from heat.
• Putting it together: Preheat oven to 425 degrees.
• Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
• Lay crust over mixture and press into the inside edges of dish.
• Make a couple slits in the center of crust with a sharp knife.
• If you are doing a top and bottom crust, crimp edges to seal.
• Bake for about 30 minutes, until golden brown.