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Drop biscuit Chicken pot pie

You’ll need:

For biscuits: 2 cups flour, 1 heaping tbsp baking powder, 1 tsp garlic salt, 1 tbsp parsley flakes, 1 stick butter melted (8 tbsp), 1 1/2 cup milk, 1 1/2 cup cheese (orange cheese your choice) I used Colby jack. (Mix all dry ingredients then add wet ingredients until form dough, lastly stir in cheese) then set aside until ready to top mixture.

For chicken mix you’ll need:

3 cups cooked diced chicken

1 26oz can cream of chicken

1/3 cup flour

4 tbsp butter

1 onion diced

2 garlic cloves minced

Olive oil for drizzling (2 tbsp)

2 cups chicken stock

12oz frozen mixed veggies

1 cup milk

In cast iron skillet sauté onions and garlic with olive oil. (About 3-4 minutes) Then add in 4 tbsp butter and melt sprinkle 1/3 cup flour into pan and mix well. Then slowly pour in 2 cups of broth and bring to a boil. Add canned soup and let simmer for a few minutes and let thicken. If sauce doesn’t look like it is thickening enough at this time add a little more flour a tbsp at a time with a little milk then add in so it doesn’t clump in the sauce. Add the cup of milk and veggies and bring to boil. In a 9 by 13 pan place cooked diced chicken in bottom and then pour bubbling mixture over top. Then drop the biscuit dough on top in 1 inch balls and cover top of mix. Place into oven preheated to 375 degrees. Bake for 12-15 minutes or until biscuits are a nice golden brown and sauce is bubbling! Serve with a side salad and enjoy!!!

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