Chicken Pot Pie

It has been a comfort food kind of day for me. Looking at some of my Mama's versions of Chicken Pot Pie and then some of my own, I just decided to combine the two into one delicious dish. Pretty darn tasty if I do say so and my husband could have eaten the whole thing I do believe. Approx. 6 or more servings.

Chicken Pot Pie

1 2 lb. whole chicken
4 carrots
2 stalks celery
1 large onion
2 cloves garlic
water
4 T. butter
1/4 C. all purpose flour
1 1/2 C. frozen peas
10 baby potatoes
1 tsp. salt
1 tsp. black pepper
1/2 tsp. poultry seasoning
chicken stock
1/4 C. shredded cheddar cheese
1 can of flaky biscuits such as Grands 8 Ct.

In a large pot, add the whole chicken (giblets removed). Add enough water to cover the chicken, then throw in the garlic, 2 of the carrots, 1 stalk of celery and 1/2 the onion. This will make the chicken stock for you. Cook over medium heat for 1 hour or until meat reaches 165 degrees. Remove chicken to cool, then debone and shred. Remove veggies from stock and discard saving the stock. Add the baby potatoes to the stock and cook until tender. Remove potatoes (saving stock) and quarter them.

In a large, deep sided, skillet add the 4T. butter over medium high heat. Dice the remaining carrots, celery and chop the remaining onion and add to the butter. Sauté for 5-6 minutes or until veggies are just tender. Sprinkle the flour over the veggies and stir well to combine and cook the flour. Add 6 ladles of the stock to the veggies stirring quickly to avoid lumps. This will begin to thicken and you can add in more stock...I used a total of 8 ladles. Once this is the thickness you desire, stir in the peas, potatoes, shredded chicken and spices. Remove from heat and transfer to a 9 x 13 casserole dish. Place in the oven at 350 degrees for 15 minutes (or until it begins to bubble). Remove and top with the cheese then place the biscuits on top of that and sprinkle the biscuits with a little black pepper. Return to the oven and continue baking for 15 more minutes or until biscuits are golden brown. NOTE: You can freeze the remaining stock for later use.