This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Baking Powder Biscuits
Chicken Pot Pie
Preheat oven to 375 F.
Melt butter in microwave for 10 to 15 seconds. Set aside.
In large bowl combine flour and baking powder. Stir to combine with a fork. (If adding cheese, add now.) Put a little aside to sprinkle on top.
Gradually stir in milk and melted butter alternately.
Roll out dough on a floured surface and form into a large square, approximately ½ inch thick. Cut into triangles, squares or cut into circles with a glass or cutter.
Place on sprayed cookie sheet. Set aside.
Heat oil in large, nonstick frying pan on medium heat.
Cut chicken into bite-size pieces and add to pan. Toss until chicken is no longer pink.
Add onion, and mushrooms to pan.
Add spices to pan and stir.
Add to pan in the following order: butter, flour, and gradually add milk. Stir until thick.
Rinse vegetables under cold water and add to meat pan, stirring until mixed.
Pour entire mixture into a rectangular oven-safe baking dish.
Bake chicken mixture in hot oven beside biscuits.
Set timer for 15 minutes to check on biscuits, but they will likely take the full 20 minutes. (Biscuits should be slightly brown.)
Remove biscuits to let cool.
Reset timer for a total of 20 minutes for the pot pie.
Serve with favorite dressing.