Pillsbury Chicken Bisquit Pot Pie

Yield: 1 pot pie (8 servings)  Prep time: 30 min   Total time: 55 min

Ingredients

1/2 cup butter

1 cup chopped onions

1 cup chopped carrots (about 2 medium)

1 cup chopped celery (about 3 stalks)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup all-purpose flour

2 cups Progresso™ chicken broth (from 32-oz carton)

1 cup milk

2 cups shredded cooked chicken

1 cup frozen sweet peas

1 can (16.3 oz) refrigerated Pillsbury Grands! Southern Homestyle Buttermile Biscuits (8 count)

Directions

Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.

Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Notes

Everyone liked this.  Not enough for entire family if everyone is home.

Source: www.pillsbury.com/recipes/skillet-chicken-biscuit-pot-pie/09dbe957-b6b6-4289-8e87-7b0f19937ce7