Ingredients

• 2 chicken breasts, cubed, or 3-4 cups cooked chicken, cut up
• 4 medium carrots, sliced
• 1 1/2 cups frozen peas
• 4 stalks celery, sliced
• 1/2 cup butter
• 1 medium onion, chopped
• 1 cup water
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 2 medium potatoes, peeled and cubed
• 8 cloves garlic
• 1 batch of whole wheat biscuit dough, cut into 14 biscuits

Instructions

1. Preheat oven to 450 degrees.
2. In a Dutch oven, combine butter, onion, garlic, salt, pepper, and chicken. Cook until chicken is no longer pink.
3. Add carrots, potatoes, peas, celery, chicken broth, and water and simmer until carrots and potatoes are almost (but not completely) tender.
4. Divide the chicken/vegetable mixture between the 2 pie plates. Cover each pie with 7 biscuits.
5. Bake in the preheated oven for 10-15 minutes until biscuits are golden brown.

Notes

• This makes two (2) pies.