CHICKEN POT PIE WITH BISCUITS

INGREDIENTS:

• 6 biscuits, cooked according to package directions

• 1 Tbsp olive oil

• 1 lb. cooked chicken, diced

INSTRUCTIONS:

• 1 10.5 oz can cream of mushroom soup

• ¾ C chicken broth

• ¼ C onion, diced

• ¼ C celery, diced

• ¾ C frozen mixed vegetable blend

• ½ C water

• 2 tsp granulated garlic

• ½ tsp paprika

• ½ tsp salt

• 2 tsp chickpea flour or cornstarch

1. Add oil to a large pot on high heat. Add celery and onion. Stir and cook until softened.

2. Add 1 ¼ C water, chicken stock, spices, and cream of mushroom to the pot. Whisk until no clumps are seen. Set the additional ¼ C water to the side.

3. Add diced chicken and frozen vegetables. Stir until combined.

4. Bring the mixture to a boil, stirring occasionally while scraping the bottom of the pot to avoid sticking.

5. Reduce temperature to medium heat and simmer for about 15 minutes. Be sure to continue to stir occasionally while scraping the bottom to avoid sticking.

6. While the mixture is boiling, whisk together chickpea flour in your remaining ¼ C water. Whisk until flour is fully dissolved.

7. Slowly add chickpea/cornstarch slurry to the pot, stirring thoroughly to avoid clumping. Simmer for an additional 5-10 minutes or until the mixture has slightly thickened.

8. Once thickened, remove from the heat.

9. Serve pot pie filling in a bowl with a biscuit on top and enjoy!