Chicken Pot Pie with Cheesy Biscuits

Use up that leftover chicken in this easy, kid-friendly dish. If you're short on time, you can use store-bought refrigerated biscuits or a pie shell instead.








Ingredients:
1 tbsp. canola oil
1 small onion or shallot, diced
2 large carrots cut in rounds
1 small sweet potato, cubed
1 clove of garlic, minced
1 cup each of frozen peas and corn
1 tbsp. all-purpose flour
1 cup chicken stock
1 cup chopped cooked chicken
Biscuits
1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
1/4 cup butter, cold and cubed
3/4 cup sharp cheddar cheese, shredded
1 egg

3/4 cup of milk

Step 1
Preheat oven to 400 F. Saute the onion, sweet potato and carrots in the canola oil until the carrots are soft. Add the minced garlic, corn, peas and flour and stir for a few minutes.

Step 2
Add the chicken stock and let simmer for ten minutes or so, or until the sauce thickens.

Step 3
Add the chicken and pour it all in a pie dish.

Step 4
Sift flour, baking soda, sugar and salt together in a medium-sized bowl. Using a fork, press the butter into the flour until the mixture is crumbly. Stir in the cheese, and add the milk mixed with the egg. Stir until just combined. Turn out onto a lightly floured surface, and knead gently for a minute or so. Pat the mixture down to 1/2 inch thickness, and, using a floured biscuit cutter or glass, cut out your biscuits.

Step 5
Place the biscuits on the chicken mixture and bake for 20 minutes or so, or until golden-brown.