Chicken Pot Pie

• 2 -3 garlic cloves, minced
• 1 cup onion, diced
• 1 cup celery, diced
• 1 Campbell's condensed cream of celery soup
• 2 tablespoons butter
• 3 tablespoons flour
• 1 (14 ounce) bag frozen vegetables
• 2 cups cubed chicken breasts
• 1 Pillsbury Golden Layers refrigerated flaky original biscuits
• 1 12 cups chicken broth
• 12 cup milk
• olive oil
• salt and pepper

1. Drizzle veggies with olive oil.
2. Roast in oven at 250 for 10-15 minutes or until hot.
3. Sautee onion, celery, garlic and chicken in oil or butter until chicken is done and onions are transluscent.
4. Add cream of celery soup to onion, celery, chicken and garlic mix.
5. Combine and heat chicken broth and milk until almost boiling.
6. In seperate skillet melt 2 Tbs Butter with 3 Tbs flour to make roux.
7. Add roux and milk and broth mixture to soup, celery, onion, garlic, and chicken mix.
8. Heat and stir until it thickens.
9. Salt and Pepper to taste.
10. Pour into 2 1/2 quart casserole dish.
11. Layer biscuits on top of casserole and bake @ 350 until the biscuits are brown.

garlic, onion, celery, campbells condensed cream, butter, flour, frozen vegetables, chicken breasts, golden layers, chicken broth, milk, olive oil, salt

Taken from www.food.com/recipe/chicken-pot-pie-409292 (may not work)