Chicken Pot Pie with biscuit topping

Chicken pot pie with biscuit topping
My family loves chicken pot pie! It’s southern, yummy, and filling. This recipe is without preservatives or extra stuff.

1 whole fryer (or about 4 cups of chicken).

1 Tablespoon ghee or olive oil

1 cup diced celery

1 cup diced carrots

1 large yellow onion

3 cloves of garlic pressed or smashed.

1 10oz bag of frozen mixed veggies

3 cups chicken broth (from boiled chicken or store bought)

3 Tablespoon arrowroot

1 teaspoon fresh rosemary

Salt & Pepper to taste
* biscuit recipe from this post
Directions
Preheat oven 400*
Grease 9×11 Pyrex with ghee or olive oil
Place whole chicken in large stock pot and cover with water. Add salt, pepper, and any other seasoning you like.
Boil 1 hour.

While chicken is boiling chop veggies.
Sauté onions, carrots, celery, and garlic in ghee.
Stir 3T of arrowroot into 3 cups of broth. Warm broth if possible.
Turn the heat up to high and pour arrowroot broth mixture into sauté pan with veggies. Stir constantly and reduce heat as the mixture thickens.
Add 4 cups chicken (I cut mine with scissors) combining with veggies and sauce.
Add one 10oz bag of frozen mixed vegetables
Season with salt, pepper, and rosemary.