Easy Biscuit-Topped Chicken Pot Pie

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 1 cup carrots sliced
• 1.5 cups chicken broth 
• 3 tablespoons flour all-purpose
• 8 oz mushrooms fresh quartered
• 1 teaspoon kosher salt 
• 1 cup cut pole beans frozen with tomato sauce) thawed cooked
• 2 cups meat from a rotisserie chicken diced shredded cooked
• 1 cup onion sweet chopped
• 1 cup self-rising wheat flour soft
• 0.5 cup whipping cream 

Equipment

• bowl
• frying pan
• oven
• microwave

Directions

1. Preheat oven to 37
2. Microwave carrots and 2 Tbsp. water in a microwave-safe glass bowl at HIGH 1 to 2 minutes or until crisp-tender.
3. Drain. Melt butter in a medium skillet over medium-high heat; add onion, and saut 2 minutes.
4. Add mushrooms; cook, stirring constantly, 2 minutes.
5. Add beans and carrots, and cook 2 minutes.
6. Sprinkle all-purpose flour, salt, and pepper over vegetables. Cook, stirring constantly, 1 minute or until smooth. Gradually stir in broth; cook over medium-high heat, stirring constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Stir in chicken. Stir together self-rising flour and cream just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 1/2-inch thickness; cut with a 3-inch round cutter to make 4 biscuits, reshaping once, if necessary. (Do not twist cutter as you cut.)
7. Place 4 (10-oz.) ovenproof bowls in a jelly-roll pan. Divide hot chicken mixture among bowls, and top each with a biscuit.
8. Bake at 375 for 20 minutes or until biscuits are golden brown.
9. Note: We tested with White Lily Enriched Unbleached Self-Rising Flour.