Chicken Pot Pie with Biscuit Crust

Chicken Pot Pie:

3 tbsp butter

3 carrots, peeled and diced

3 ribs celery, diced

1 medium onion, diced

3 cloves garlic, diced

2 lbs boneless, skinless chicken breast, chopped

1 tbsp poultry seasoning
3 tbsp all-purpose flour

2 cups chicken stock

1/4 cup sour cream (I use reduced fat)

1/4 cup fresh parsley, chopped
1/2 cup frozen green beans

1/4 cup frozen peas

salt and pepper to taste

Biscuit Crust:

2 cups all-purpose four

2 tsp salt

2 1/2 tsp baking powder

1/3 cup shortening (I use butter flavored Crisco)

3/4 cup milk (I use butter milk)

Egg Wash:

1 egg

1 tsp milk

In a large skillet on medium heat melt butter. Add carrots, celery, onion and garlic and saute for about 10 minutes until softened. Add chicken and poultry seasoning, cook for about 5-10 minutes until browned. Spoon in flour and cook for about 3 minutes. Stir in chicken broth and sour cream and cook for about 10 minutes, constantly stirring, until gravy thickens. Add parsley, peas, green beans, salt and pepper.

Pour pot pie into 9x11 baking dish.

To make biscuits combine flour, salt, and baking powder into mixing bowl. Cut in shortening with a fork or pastry cutter. Pour in milk and fork mixture together. Roll out biscuits with rolling pin on floured surface into a 9x11 rectangle. Place biscuit crust over pot pie in baking dish.

To make egg wash, mix egg and milk in small bowl and brush over biscuit crust.

Bake at 350 for 15 minutes until crust is golden brown.