Chicken Pot Pie with Sweet Potato Biscuit

Often when grocery shopping we pick up a rotisserie chicken at the deli.  It's such a good deal; already cooked and in a healthy way.  When we get the little chicken home I "don" some clean rubber gloves and tear all the meat from the skin and bones.  I use the meat for this dish and also sandwiches or on top of salads and any other dish that needs cooked chicken.  These are handy to have in the freezer for busy days.  If you get a chance you can thaw them before heating in the oven for 15 minutes at 400F; otherwise if frozen cook at least 30 minutes or more till bubbly.  Use whatever you can find in the kitchen to cut the rounds with, I use a large mug often or glass.

Recipe makes about 4 to 6 small pies - preheat oven to 400F - use small aluminum foil tins about 4 inch size or onion soup dishes.
Filling

• 3 cups of shredded cooked chicken
• 1 cup chicken bouillon Knorr Suisse 
• 1 cup milk
• 3 tbsp all purpose flour
• 1 cup frozen peas and carrots

In bowl add the cup of milk and flour and whisk.  Into saucepan heat chicken bouillon and add the milk/flour.  Bring to soft boil until thickened to gravy consistency.  Add chicken pieces and peas and carrots. Add salt/pepper/sage/poultry seasoning to taste. Stir and remove from heat.

Biscuits

• 1/2 cup of  buttermilk - I use regular milk and add 1 tablespoon of white vinegar or lemon juice and stir - voila you have the substitute for buttermilk
• cook a medium sized sweet potato (microwave on baked potato setting, don't forget you need to prick the skins) - clean skin off and mash - you need 3/4 of a cup
• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tbsp melted butter in a separate cup for the top of the biscuit before baking
• rolling pin
• waxed paper, or parchment paper, or clean counter - lightly flour before putting dough on to roll and cut biscuits

Mix dry ingredients together.  Mix milk and mashed sweet potato.  Add wet to dry.  Mix with fork and then with clean hands form a ball.  On clean counter or paper roll the dough to 1/2 inch thickness.  Cut rounds.

In bowls or pie tins scoop the chicken mixture till 1/2 inch from top.  Top with biscuit round.

Use the melted butter to brush the top.

Pop in the oven and bake for 15 mins at 400F - should be bubbly.

Serve steaming hot!