Chicken & Biscuits

I love this dish. It's a super easy but yummy Chicken Pot Pie without the pastry, topped with biscuits. What makes it easy is that you use pre-made biscuits that you simply put on top of the Chicken Pot Pie before baking.

You will need the following:

2 chicken breasts, cut into chunks as if making stew
1 onion, rough chopped, not too small
4 carrots, peeled and chopped as if for stew
1 cup water
1 chicken bouillon cube (I use Knorr-Swisse)
1 container of Pillsbury Country Biscuits
salt, pepper, cumin, fine herbes
margarine or Canola oil

Put the chopped carrots into 1 cup of water and bring to boil. Reduce heat and simmer carrots for 10 minutes. While they are simmering, start the onion and chicken.

Using a fry pan, heat 1 heaping TBSP of margarine or Canola oil . Saute chopped onion, raw chicken cubes and 1 Tbps Cumin, 1 tsp fine herbes and salt and pepper to taste for about 5-8 minutes.  Remove from the hot oil/margarine and place in casserole dish. I use a round 2Qt size dish. Set aside. Do not throw out the hot margarine/oil!

Remove cooked carrots from the water (Don't throw the water out!!) and add carrots to the chicken - onion mixture in the casserole dish.

Now make a white sauce using the hot margarine/oil and the saved carrot water. Don't worry if your sauce goes lumpy, you can strain it through a seive and you will have a nice smooth white gravy.

When your white sauce is done, add it to the casserole dish. Mix and now place the uncooked biscuits on top.

Bake uncovered in a 350' oven for 20-30 minutes.