Deep-Dish Chicken Pot Pie (lazy man version)(if anyone would like the real pie version they can email me)

Paige Waldron

[6 servings]

1 cup chopped leek (3 medium) or onion (1 large)

1 cup sliced fresh mushrooms

¾ cup sliced celery (1 ½ stalks)

½ cup chopped red sweet pepper (1 small)

2 tablespoons butter or margarine

1/3 cup all-purpose flour

1 teaspoon poultry seasoning

¼ teaspoon salt

¼ teaspoon black pepper

1 ½ cups chicken broth

1 cup half-and-half, light cream, or milk

2 ½ cups chopped cooked chicken

1 cup frozen peas and carrots

In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas and carrots. Serve with Baking Powder Drop Biscuits.

Drop Biscuits Supreme (recipe can be found in FV 2 Relief Society Cookbook)

[12 Biscuits]

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon salt

¾ teaspoon cream of tartar

¾ cup butter or ½ cup butter and ¼ cup shortening

1 ¼ cup milk

Preheat oven to 450 degrees. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake for 10 to 14 minutes or until golden. Remove from baking sheet and serve warm.