Dinner was way yummy tonight! I made a biscuit-topped chicken pot pie thing. I found a biscuit recipe online that turned out really good so I wanted to share it. I cut and pasted directly below...

INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening (I used butter)
1 cup milk

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times (I did not knead...I only mixed until everything stuck together well enough). Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Okay, so I wanted to increase this recipe by 50% and I kinda messed up with about half the ingredients and doubled them instead. I put in 2 Tbs Sugar, 2 tsp Salt and 2/3 cup Butter. It still turned out really good. The kids cleaned their plates...Woot!

If you would like the recipe for the filling, here is what I threw together:

I sauteed one small chopped onion and 2 stalks chopped celery in about quarter cup of butter over medium-low heat (I didn't want to burn the butter) until the onions were translucent. I added celery salt, salt, pepper, thyme and parsley to the onion mixture. I baked chicken breast tenders prior to starting any of it...about 10 of them. They are much smaller than chicken breasts if you haven't used them before. I sprinkled them with salt, pepper, paprika, powdered garlic and a little chicken seasoning prior to baking. They were cooling while I was sauteing (sp?) the onions and celery. I then added about a quarter cup of flour to the mixture for thickening, stirring to make sure there was no lumps. I mixed in about a cup and a half of chicken stock and when that was thickened into a gravy consistency I added frozen peas and corn - probably about a cup of each. I diced the chicken and mixed it in too and added about a cup of milk. I made this in a high-sided saute pan and just placed the cut-out biscuit dough on top of it all. I baked it right in the saute pan at 425 degrees for about 25 mins. It took awhile for my biscuits to brown on top but it only needs to cook until the biscuits are done. The only thing I would recommend is cutting some of the salt somewhere in the recipe. It was really good but would have been perfect with a smidge less salt.