Basil Biscuit Topped Chicken Pot Pie

• Base Ingredients
• 2 cups cooked chicken, diced
• 1 onion, chopped
• 3 red potatoes, diced
• 1 3/4 cups chicken stock
• 1 cup mixed vegetables (I use frozen peas, carrots, corn, and beans)
• 1 teaspoon sage
• 1 teaspoon parsley
• 1 teaspoon celery salt
• 1/2 cup flour (use 1/4 cup for a more soupy casserole)
• Biscuit Topping
• 1/4 cup shortening
• 2 cups all-purpose flour or 2 cups whole wheat flour
• 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
• 1 tablespoon sugar (optional)
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 3/4 cup water
• 3 teaspoons powdered milk
• 1 egg, slightly beaten,for glaze

1. For the Base: Combine all ingredients in a medium mixing bowl
2. Spread evenly in a 8 x 8 casserole dish
3. For the Biscuit Topping:
4. Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
5. Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
6. Stir in just enough water so dough leaves side of bowl and forms a ball
7. (Too much liquid will make dough sticky; not enough will make it dry) rnPlace dough onto lightly floured surface
8. Knead lightly 20 to 25 times
9. Roll or pat 1/2 inch thick
10. Spread over filling and brush with egg
11. Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles

ingredients, chicken, onion, red potatoes, chicken stock, mixed vegetables, sage, parsley, celery salt, flour, biscuit topping, shortening, flour, fresh basil, sugar, baking powder, salt, cracked black pepper, water, powdered milk, egg

Taken from www.food.com/recipe/basil-biscuit-topped-chicken-pot-pie-116448 (may not work)