Kate's Chicken Pot Pie

I made this the other night and was totally in love with it! I have always been a lover of pot pies, (my grandmother made the best homemade ones), but I have abstained from them due to their high fat content and overall bad reputation for not being "healthy".  This one is far from diet food, but is healthier than the store-bought version, and way tastier. Tweak as you see fit or follow to the T. You won't be disappointed!

*To save on fat and salt, I buy a whole, antibiotic free chicken from the grocery store and roast it myself. Makes for very fresh chicken that you have control over.
2-3 cups chopped up chicken
2 cups chopped carrots
3 medium yukon potatoes, diced
2 cups canned white corn
1/3 cup unsalted butter
2 shallots, finely chopped
1/3 cup all purpose flour
1 tsp salt
1 tsp black pepper
1 3/4 cups low sodium chicken broth
2/3 cups 1% milk
1 can cream of mushroom soup

1 can homestyle biscuits

Preheat oven to 425 degrees.

In saucepan, combine carrots, potatoes, and corn and cover with water. Boil for 15 minutes or until tender. Remove from heat, drain, and set aside.

In saucepan over medium heat, melt butter and add shallots, cooking until translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer, while stirring constantly, over medium heat until thick. Remove from heat.

In large bowl, combine veggies, chicken, can of mushroom soup, and sauce. Stir until coated.

In 9x13 baking dish, pour chicken and veggie mixture, spreading until even in dish.

Remove biscuits from can. Cut each biscuit in half to create 2 thin biscuits. Place over the the top of dish.

Bake for 30-35 minutes (don't let biscuits burn) Or until hot and bubbly. Cool for 5 minutes before serving.

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