Chicken Pot Pie
1¼ c. Shirley J Whisk Bliss Original
1 tsp Shirley J Chicken Bouillon
1/3 c. Yellow Onion Chopped
1/3 c. Carrots, Chopped
1/3 c. Celery, Chopped
5 c. Water
2 c. Frozen Mixed Vegetables
½ tsp Sage
½ tsp Black Pepper
1 (12 oz) can Cooked Chicken
2 c. Shirley J Universal Biscuit And Baking Mix
2/3 c. Milk
In a medium sauce pan, over medium heat combine 3 cups of the water along with the Bouillon, onion, celery and carrots; bring to a boil and simmer for 5-6 minutes or until carrots are tender. Add the remaining 1 c of water and Whisk Bliss Original, stir and bring to a boil. Add remaining ingredients and simmer for 5 minutes.
In a mixing bowl combine Shirley J Biscuit and Baking Mix and milk; mix carefully using wooden spoon or hands, only a few strokes just until a smooth dough is formed. Do not over mix.
Pour filling into a 9x13 baking dish. Gently roll dough into 9x13 sheet and place on top of filling. Cut several sits in top of dough to allow steam to escape. Bake at 425 degrees for 10 to 15 min. Alternatively, you can drop biscuits on filling for a more rustic look.