Biscuit Pot Pie

Directions

1. Boil chicken in water, then remove from heat. Cover and set aside for 10-15 mins. Shred.
2. Preheat oven to 450.
3. Heat 2 tsp olive oil.
   1. Cook mushrooms 3-5 mins.
   2. Add carrot, celery, and potato. Cook 3-5 mins.
   3. Add flour and 2 Tbsp olive oil, with salt and pepper. Cook 1 min.
   4. Add 1¾ C water. Cook 3-5 min.
   5. Add shredded chicken. Cook 1-2 min.
   6. Transfer to baking dish.
4. Combine biscuit mix, sage, and ⅓ C water.
5. Drop scoops of biscuit onto the top filling.
6. Bake 12-14 min at 450.

Appendix

• Original source had sage in the mixture as well, but it didn’t seem to add much.
• Original source also added creme fraiche and chicken demi-glace. They may improve the flavor, but are too hard to aquire to find out.