HEARTY HOMEMADE CHICKEN POT PIE

FOR THE ANGEL BISCUITS:
2 1/2 cups all-purpose flour
1 package Fleischmann’s RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup water
3/4 cup buttermilk
FOR THE FILLING:
3 tablespoons butter, divided use
3 boneless skinless chicken breasts, cubed
1 medium onion, diced
1 (16 ounce) package frozen mixed vegetables
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
3 tablespoons Argo or Kingsford’s Corn Starch

HOW TO MAKE THE ANGEL BISCUITS:
Combine flour, yeast, sugar, baking powder, and salt in a large bowl. Use a pastry blender to cut in shortening until mixture resembles coarse crumbles; set aside.

Combine the water and buttermilk; heat to 120 to 130 degrees F. Add to the flour mixture; blend well.

Place dough on floured surface. Knead 10 to 15 times; form into ball. Roll dough to 3/4-inch thickness. Cut into 6 round pieces and place on ungreased baking sheet. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes. Make filling while dough is rising.

HOW TO MAKE THE POT PIE FILLING:
Preheat oven to 400 degrees F.

In 3-quart saucepan over medium-high heat, melt 2 tablespoons butter. Add chicken and onion; stirring, cook 5 minutes until onion is translucent and chicken is done.

Stir in vegetables, broth, salt, and pepper. Bring to a boil. Blend milk and corn starch; stir into chicken mixture. Stirring constantly, bring to a boil and boil 1 minute.

Spoon chicken mixture into a 2-quart casserole. Top with risen biscuit dough; drizzle with remaining butter, melted.

Bake for 15 to 20 minutes, until filling is bubbly and biscuits are lightly browned.

Servings: 6
Source: ACH Food Companies, Inc.