Pot Pie (Chicken & Biscuits)

• 1 rotisserie-cooked chicken (cooled)
• 4 cups chicken broth
• 4 tablespoons butter
• 4 carrots (sliced)
• 3 ounces mushrooms
• 1 zucchini (sliced)
• 1 cup chopped onion
• 12 cup flour
• 1 tablespoon flat leaf parsley
• 12 tablespoon thyme
• 12 tablespoon tarragon
• fresh ground pepper
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 pinch salt
• 12 cup unsalted butter (cold,sliced)
• 1 teaspoon grated lemon zest
• 34 cup milk

1. Shred chicken(set aside).
2. Melt butter in 9" cast-iron skillet, med.
3. heat.
4. Add carrots, mushrms., zucchini, salt, cook til light brn (4min).
5. Add onions(cook 1 min).
6. Stir in flour (1 min).
7. Pour in broth, whisk til boils, reduce heat & simmer uncovered til thick(3 min).
8. Stir in chicken, remove from heat.
9. add parsley, thyme & tarragon & fresh grnd pepper.
10. preheat oven to 450*
11. whisk flour.
12. b.pwdr, sugar & salt in lg.
13. bowl.
14. Use fingers to rub 3 T butter til mix is sandy.
15. Work in rest of butter til it forms pea-size pieces.
16. Stir lemon zest into milk & stir into the flour mixture to make soft dough.
17. Turn on lightly floured surface.
18. pat into 1/2" thickness
19. cut in circles or tear in pieces.
20. Bring chick.
21. mixture to simmer.
22. lay biscuits on top.
23. brush w/milk.
24. Put skillet in oven til golden brn.
25. (20 min)
26. Let rest 5 minute.
27. ENJOY!

rotisserie, chicken broth, butter, carrots, mushrooms, zucchini, onion, flour, flat leaf parsley, thyme, tarragon, fresh ground pepper, flour, baking powder, sugar, salt, unsalted butter, lemon zest, milk

Taken from www.food.com/recipe/pot-pie-chicken-biscuits-215979 (may not work)