Chicken Pot Pie

It's cold and snowy this week, so I'm making comfort foods for dinner.  I was sifting through a stack of recipes and came across this one for Chicken Pot Pie.  Perfect for cold evenings (and delicious left overs).

Back in 1992 I submitted the recipe to a company cookbook and looking over the ingredients, I can tell I was still under my mother's influence - canned chicken and margarine (frankly I'm surprised I didn't use the word oleo!).  I've definitely become my own cook.

Chicken Pot Pie

3/4 cup chopped sweet yellow onion
3/4 cup chopped celery
1/4 cup chopped green chilies
3 Tbsp butter (or bacon fat)
1 can Cream of Chicken soup
3/4 cup sour cream
2 cups chopped, cooked chicken - I buy a couple of pulled chicken breasts (perfect)
2 cups (ish) frozen mixed vegetables (about a bag of Steamfresh veggies), unthawed
Tube of Grands Flaky biscuits

Preheat oven to 375°.  In a large saucepan, sauté the onion, chilies, and celery in the butter; stir in the soup and sour cream.  Blend in the chicken and then the vegetables.  

Pour into a 12x8" casserole.  Split the biscuits and lay on top of the mixture to make the crust.  Press together all the edges between the biscuits to seal.  Bake for 20-30 minutes, or until biscuits are brown and mixture is bubbly.

Enjoy!