Chicken & Biscuits Pie
Ingredients:
CHICKEN MIXTURE:
1 lb boneless, skinless chicken thighs, cut into 1 inch cubes
1 medium onion, finely diced
3 carrots, finely diced
3 stalks celery, finely diced
4 cloves garlic, minced
2 cups milk
1 cup frozen peas
1/4 cup flour
1 tablespoons fresh parsley
2 1/2 tablespoons butter
1 teaspoon salt
1 teaspoon hot paprika
1 teaspoon mustard powder
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon pepper

BISCUIT TOPPING:
1 1/2 cups flour
1/2 cup milk
1 egg, at room temperature
6 tablespoons of butter, cold
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt

Directions:
Preheat to 425.
FOR BISCUITS:
In a food processor, pulse dry ingredients. Add butter and pulse until barely mixed. In a small bowl or cup, mix egg and milk. Pour into food processor, pulse until a dough forms. Remove to a flour dusted surface, knead 5 times then roll out. Using a biscuit cutter or glass cut out circles. Set aside.

FOR CHICKEN MIXTURE:
In a large pan saute the onions in butter until just beginning to brown. Add garlic, mustard powder, thyme, celery, carrots, paprika, parsley sage, salt and pepper. Cook 4-5 minutes or until they begin to soften. Add chicken and saute until thighs are browned, 5-10 minutes. Add the flour and cook 1-2 minutes and add half of the milk. Cook over medium heat, stirring until thickened. Add the remaining milk and cook over medium low heat, 10 minutes, stirring occasionally. Remove from heat and add frozen peas.

Pour into a medium sized casserole dish. Top with biscuits. Bake 20-5 minutes or until the crust is golden brown.

My thoughts:
Quick and easy comfort food. It’s creamy but not high in fat if you use low fat milk and full of vegetables.