Biscuit Chicken Pot Pie

Yesterday was a pretty good day. It started off rough when Jay woke up at the same time even though it had been daylight savings time. So we definitely lost the hour of sleep. However, when we got home from church he took a 3 hour nap. Which means we took a 3 hour nap. It was awesome! I was starting to think we would never see a Sunday nap ever again since 11 o'clock church hadn't been working out for Jay and his nap time so far! However, when we woke up at 6pm, dinner was no where near being made and I had no idea on what to make. I remembered an episode of Rachel Ray where she made a chicken pot pie using biscuits instead of crust and I figured I could do the same thing. This recipe is surprisingly all my own, I pulled it out of my head at the last minute!

Ingredients:
For Chicken Mixture:
2 cups milk
4 tbsp flour
4 tbsp butter
2 chicken bullion cubes
1 cup frozen mixed veggies
1 cup shredded chicken
For Biscuits:
2 cups flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
1 cup milk
1/3 cup shortening

Directions:
Preheat oven to 400°

Boil chicken until cooked and then shred... I do this in my mixer with the paddle attachment cause it's easiest.

In a medium saucepan on medium heat combine milk, flour, bullion, and butter until melted, combined, and thickened.

Then add veggies and chicken to the sauce.

For the biscuits add all the dry ingredients and then mix in all the wet ingredients with a spoon.

Lay out the dough on the counter and pat down to 1/2in thick and then with the mouth of a glass cut out 4 biscuits.

Dump sauce, chicken and veggie mixture into an 8x8 pan and then place the 4 biscuits on top and bake for 15 minutes until biscuits are golden brown on top! Then enjoy!