Chicken Potpie

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2 pound boneless, skinless chicken breast, cut into 1/2 inch cubes

2/3 cup all-purpose flour, divided

4 carrots, peeped and chopped

3 selery stalk, chopped

1 cup frozen peas

1 small onion, chopped

2 cloves garlic, minced

1 tsp italian seasoning

1/2 tsp black pepper

1 bay leaf

2 2/3 cups chicken broth, divided refrigerated biscuit dough

salt and pepper to taste