Chicken Pot Pie Casserole

February 14, 2015

Ingredients

2 tablespoons olive oil
2 Medium carrots (sliced)
1 Small onion (chopped fine or sliced)
1 heaped tablespoon garlic (minced)
1 Large stalk celery (chopped)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon fresh thyme
3 tablespoons flour
2 cups chicken stock
2 1/2 cups shredded
3/4 cups peas
12-15 uncooked biscuits (I used reduced fat Pilsbury Grand's Homestyle Buttermilk)

Step 1
	Preheat oven to 375 degrees and coat a 3-4 baking dish with non stick spray or butter.
Step 2
	In a large saute pan, cook onion, carrots, and celery under medium heat for 3-5 minutes until slightly softened. Add garlic and cook an additional 1-2 minutes. Add seasonings and fresh thyme. Stir in flour to coat vegetables, cook under low heat for 1-2 minutes. Slowly add chicken stock. Add shredded chicken and cook 5-6 minutes until mixture has thickened. Stir in peas.
Step 3
	Pour mixture into prepared baking dish and top with a single layer of canned biscuits. Cook for 25-30 minutes until tops of biscuits are golden brown. My dough was still slightly undercooked at 25 minutes so be sure to remove your dish from the oven and check center and bottoms of dough.
Step 4
	Let cool 5-10 minutes before serving.