I don't like pie crust, so I make this recipe with biscuits on top instead of pie crust. So it's kind of like chicken and dumplings, except it's not a soup. So I really don't know WHAT to call it, except yummyness. Sometimes I get a little carried away making the filling, and I make way too much of it. When that happens, I get out 2 9x9 pans, and divide the filling between the two. I'll put the biscuits on top of one of the pans, and the other pan I put a cover on and put it in the freezer. When I'm ready to make the second pan (a couple weeks or even a month later), I just pull it out, let it thaw, then make the biscuits, put them on top, and back. 2 meals with about half the work, because it really doesn't take any more prep time to make enough filling for two meals. I do the same thing with shepherds pie (which maybe I'll make this week and post!)

Chicken Pot Pie

1 pound boneless, skinless chicken breast, cubed

1/2 cup chopped carrots

1 onion, chopped

3 stalks celery, chopped

1 cup frozen peas

1 cup water

1 packet chicken or brown gravy

Put diced chicken in large pot and brown, then add the carrots, celery and onion, and cook until vegetable are soft. Add the peas, 1 cup water, and gravy packet, and cook until gravy is bubbly and thick. Pour into 9x9 baking pan.

Biscuits

2 cups flour

1 TBSP baking powder

2 tsp sugar

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup shortening or butter

2/3 cup milk

In a mixing bowl, stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Using a fork, stir until just moistened.

Roll out dough, cut biscuit pieces, and place on top of the vegetable and chicken mixture. Once mixture is covered, put in oven at 350 degrees. Bake about 35 minutes, or until biscuits are golden brown and cooked through.

Serve and enjoy!