Garlic Cheddar Chicken Pot Pie

C loves my chicken pot pie, I think it is one of his favorite things that I cook. Sadly, puff pastry is running nearly $5 a box and I was looking for a more cost effective topping for the chicken pot pie. I really love these Garlic Cheddar Biscuits and thought they might work. And they did! C says he prefers the usual puff pastry crust, which means I probably need to try and attempt to make homemade puff pastry at some point soon. C has dubbed this the "Bernanke Pot Pie" since I made it to try to combat rising grocery prices.  Bernanke and the Federal Reserve believe that inflation should be measured by Core Inflation, which excludes both food and energy prices.  Even though food and energy are two commodities that we need to have.  "I can't eat an ipad"

Galric Cheddar Biscuit Chicken Pot Pie

½ cup butter
1 garlic clove, minced
1 small shallot, minced
¾ to 1 cup flour
3 cups chicken broth
2 cups half and half
1 bay leaf
1 teaspoon dried parsley
½ teaspoon dried tarragon
¾ lb chicken, cut into bite sized pieces
1 russet potato, cut into bite sized pieces
12 ounce package of mixed frozen vegetables
1 ½ cups Bisquick mix
½ teaspoon garlic powder
½ cup shredded cheddar
½ cup milk

Preheat the oven to 400. Boil potatoes in a small saucepan for 10 minutes. Melt ½ cup butter in a Dutch oven with the garlic and shallot. After the shallot has softened, whisk in the flour a ¼ cup at a time (you may not need all of the flour). When completely mixed in, add the chicken broth, whisking more to incorporate into the roux. Add the half and half. Continue whisking; add the bay leaf, the parsley, the tarragon, salt and pepper. Add the potatoes and chicken, let cook for 10-15 minutes on the stovetop to cook the chicken and thicken the sauce, stirring the whole time. Add the package of frozen mixed veggies (I use the peas, carrots, corn, green beans and lima beans mixture) and stir to incorporate. Pour entire mixture into a large, round casserole or soufflé dish.

Combine Bisquick, garlic powder and cheese in medium bowl. Stir in milk until just combined. Form into 3” disks and lay overtop of the prepared casserole. Place a cookie sheet under the casserole to catch overflow and make it easier to remove the pot pie. Bake at 400 for 30 minutes until the mixture starts to bubble and the biscuit topping is golden brown.

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