Chicken Pot Pie

1. Make sauce by melting margarine over medium heat. Stir in flour and cook on medium-low for one minute.
2. Gradually add chicken broth. Using a whisk, mix broth into flour while gradually adding milk.
3. Season with poultry seasoning and pepper.
4. Over medium heat, bring to a boil. Simmer 5 minutes stirring constantly. Turn heat to low and stir occasionally.
5. Peel and dice potato and carrot. Add to filling simmering in the pot. Cover, turn heat to low and cook for 15 minutes.
6. Dice celery, add to filling. Add chicken to filling and cook for another 2 minutes.
7. Add frozen corn and peas. Turn to low and continue to cook uncovered. Stir occasionally.
8. Turn oven on to 375 degrees.
9. Roll biscuit dough very flat.
10. Spray a baking sheet with non-stick cooking spray. Place one flattened biscuit onto baking sheet.
11. Spoon filling onto one flattened biscuit. Lay other biscuit square on top. Seal with a fork.
12. Repeat with remaining serving portions.
13. Bake in oven on a baking sheet for 25 minutes.

Chicken   ||  Pork   ||   Meatless   ||   Fish  ||   Beef  ||   Dessert  ||  Today's Menu