Creamy Chicken and Veggies

Name: Creamy Chicken and Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups self-rising flour; 1/2 cup butter or 1/2 cup margarine, melted; 1/3 cup milk; 1/2-3/4 teaspoon fresh coarse ground black pepper; 2 tablespoons butter or 2 tablespoons margarine; 3 carrots, thinly sliced (1 cup); 3 stalks celery, thinly sliced (1 1/2 cups); 1 large onion, cut into thin wedges; 1 (10 3/4 ounce) can condensed cream of celery soup; 3/4 cup chicken broth; 3 cups diced cooked chicken

Submitted by Sandy in Oklahoma

"This is a true comfort food recipe. Similar to a pot pie but with drop black pepper biscuits on top instead of a crust. You can add corn or peas too. Love it on a cold night!"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6

ingredients

BISCUITS
1 ¹⁄₂ cups self-rising flour
¹⁄₂ cup butter or 1/2 cup margarine, melted
¹⁄₃ cup milk
¹⁄₂ - ³⁄₄ teaspoon fresh coarse ground black pepper
FILLING
2 tablespoons butter or 2 tablespoons margarine
3 carrots, thinly sliced (1 cup)
3 stalks celery, thinly sliced (1 1/2 cups)
1 large onion, cut into thin wedges
1 (10 3/4 ounce) can condensed cream of celery soup
³⁄₄ cup chicken broth
3 cups diced cooked chicken

directions

Heat oven to 400 degrees. Grease 8-inch (2-quart) glass baking dish.
Melt butter in large skillet over medium-high heat. Add carrots, celery and onion; cook 10 to 12 minutes or until crisp-tender, stirring occasionally. Add all remaining filling ingredients; mix well. Spoon into greased baking dish.
In medium bowl, combine all biscuit ingredients; stir with fork just until dry ingredients are moistened. Drop dough by tablespoonfuls over chicken mixture.
Bake at 400 degrees. for 25 to 30 minutes or until biscuits are golden brown.