Drop Biscuit Chicken Pot Pie

4 cups chicken broth 

12 Tablespoons Butter 

2 onions (sweet) - chopped 

2 Large Carrots, sliced in rounds or smaller 

2 Celery Ribs - cut in half length wise and cut to dice 

Butchers Salt and Pepper From Spice Lab or Salt and pepper to Taste 

1/2 Cup flour 

1/4 Cup Heavy Cream 

1 package frozen peas 

1 - 2  boiled potato (Cooked ahead) - chopped or cut into bite size pieces

6 cups Chicken breast (cooked ahead)- I cooked it in water to make a broth and then used the Chicken for my Pot Pie & Soup (I bought Chicken Breasts with the Bone) 

Bisquick mix - make biscuits according to box. I added shredded cheese and used Olive oil instead of vegetable oil in the dough. 

Directions: 

Preheat oven to 375F. 

Heat the Chicken broth in a sauce pan. 

Melt butter in a large skillet - you will be adding a lot of ingredients to this skillet. Add chopped carrots, celery and onions, salt and pepper and cook until tender. Add the flour, stirring constantly so it doesn't lump and stir in the hot broth from the saucepan. 

Add the heavy cream, peas and cooked chicken to the mixture and stir to combine. Transfer mixture to 9x13 glass and bake 20 minutes. Meanwhile - mix together the biscuit dough and drop on pot pie mixture, cooking for about another 15 minutes. I doubled my Bisquick recipe from the box and add cheese to the mixture and used Extra virgin olive oil instead of vegetable oil. You can use a flavored one like Garlic Herb or a plain one like Arbequina. I doubled the recipe because we like the dough or crust with our mixture. 

Recipe adapted from the Romney Family Table Cookbook by Ann Romney 2013