Quick and Tasty Chicken Pie

For the pie filling:

4 tbsp butter
1 medium sweet onion, diced
1 cup sliced mushrooms
2 carrots, thinly sliced
kosher salt & fresh ground pepper
3 tbsp flour
1 tsp sweet paprika
1 cup chicken stock
2 tbsp sherry
2 cups milk
3 cups chopped chicken ( I use a rotisserie chicken)
1/2 cup frozen peas
1 recipe mile high biscuits - see below


Preheat oven to 425. In a large ovensafe skillet, melt two tbsp of the butter. Add onion, mushrooms & carrots, season with a pinch of salt and pepper. Cover and cook over medium high heat until vegetables are softened, 1-2 minutes. Uncover and cook, stirring often, until lightly browned, about 5 minutes. Stir in the flour and paprika and cook, stirring constantly for about a minute. Add the stock and sherry and stir to combine. Add the milk and bring to a gentle boil. Stir in chicken and peas. Taste and correct seasoning with additional salt and pepper. Remove from heat.

Arrange biscuits over chicken mixture. Melt remaining 2 tbsp. butter and brush over biscuit tops. Bake 20-25 minutes, until filling is bubbly and biscuits are golden brown.


Mile High Biscuits*

2 cups flour
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 cup whipping cream

Combine flour, sugar, baking powder and salt in a medium bowl. Slowly add in enough cream to bind. turn dough out onto a floured cutting board. Knead gently for 30 seconds. Pat dough down to 1/2" thick. Cut with biscuit cutter or drinking glass. Proceed with chicken pie recipe directions.


These yummy biscuits are from Stop and Smell The Rosemary...one of my FAVE cookbooks.