Chicken & Biscuit Pie

I think one of favorite feel good meals is chicken pot pie. It is great on a cold winter night, really kits the spot. A number of years ago I set out to create my own version so I didn't have to buy the pre-made ones in the store. This recipe has undergone many revisions over the years. It started with a typical pastry crust, then it moved on to biscuits in a can as the topping and I liked the biscuits better than the pastry crust. I think they soak up more of the sauciness when you are eating it but I didn't love using the pre-made biscuit dough. So recently I began experimenting with making a drop biscuit dough and using that on top. I am hooked. I am now able to season the biscuit dough bringing even more flavor for the dish. I think this is it for this recipe. All is good with it but I don't promise that it might take another turn in the future and redefine itself again. We shall see.

Chicken & Biscuit Pie
From Colleen's Kitchen Therapy

Ingredients:

3 large chicken breasts, cut into strips

1 medium onion, chopped

2 tbsp olive oil

2 cups low sodium chicken broth

1 cup milk

4 tbsp butter

4 tbsp flour

1 tsp paprika

1 tsp garlic powder

1/2 tsp marjoram

1/2 tsp thyme

salt and fresh ground pepper

10 oz frozen mixed vegetables

10 oz frozen chopped broccoli

For the biscuit top:

2 3/4 cups bisquick mix

1 cup milk

1 large egg

1/4 tsp rosemary, crushed

1/4 tsp marjoram

1/2 tsp salt

1/4 tsp black pepper

Directions:

Preheat the over to 375 degrees. Heat olive oil in a large saucepan over medium high heat. Season chicken strips with salt, pepper, garlic powder and paprika. Cook in olive oil until brown on all sides and cooked through. Remove from heat. Let cool slightly, then shred. Set aside. After removing the chicken from the pan, add the onion and cook until soft and slightly browned. Add butter to the pan and melt completely. Add flour to melted butter and cook for 2-3 minutes until all the butter and flour are incorporated. Add chicken broth, milk, marjoram and thyme and stir to combine with the butter/flour/onion mixture. Continue cooking on medium high heat, stirring frequently scraping the bottom of the pan until the mixture comes to a boil and begins to thicken. Add the chicken, mixed vegetables and chopped broccoli and stir to combine. Pour into an oven safe casserole dish.

For the biscuit top, in a separate bowl, combine the bisquick, milk, egg, rosemary, marjoram, salt & pepper. Stir until all ingredients are well incorporated. Drop mixture in large spoonfuls over the top of the casserole. Bake, uncovered 25-30 minutes until biscuit topping is golden brown and casserole is bubbly. Let stand 5 minutes before serving.