Chicken Pot Pie

Ingredients

• 1 or 2 quarts chicken broth
• 2 c. diced carrots
• 2 c. diced celery
• 1 small onion diced
• 3 cloves garlic, minced
• 1 tsp. ginger
• 1 tbsp. oregano
• 1 tbsp. basil
• 1 tbsp. parsely
• 1/2 tsp. red pepper flakes
• 1 tsp black pepper
• salt to taste
• 2 tbsp. flour
• 2 tbsp. butter or coconut oil
• 2 tubes pre-made biscuit dough

Directions

1. Add the broth to a large soup pan on low heat.
2. While the broth is heating up dice your vegetables and set aside.
3. Place the butter or coconut oil in a medium high heat sauce pan or small cast iron skillet. Once melted add at least 3 tablespoons of butter or coconut oil. Whisk until you smell a toasty aroma. Add the Roux to the broth and stir thoroughly. If your broth is not thick enough you can whisk in some Wondra till it gets to the right consistency. You want it thick for pot pie, about the consistency of gravy.
4. Add the vegetables and garlic and simmer until vegetables are fully cooked, about 20 minutes.
5. Add spices and taste to make sure the soup is adequate. Simmer another 5 minutes. Remove from heat and let cool for about 20 or 30 minutes.
6. Take one tube of biscuits and roll out the dough to about 1/4 inch thick. Spray a deep cast iron skillet or Dutch oven with nonstick spray. Place the dough onto the bottom of the pan Roll out several more and cut to fit the pan until the bottom is covered. Massage the dough so that it sticks together and forms a crust. Place a few more pieces of dough along the side and massage into the bottom dough so that a side is formed.
7. Carefully pour the soup mixture into the pan. I desired, roll out a few more biscuits and gently place on the top. Note, if you do not roll out the biscuit, the bottom may become doughy even though the rest of the biscuit is fully cooked.
8. Place in a pre-heated oven at 375 degrees for 20 to 25 minutes or until the biscuit on top is browned.
9. Let cool slightly and serve.