Biscuit Topped Chicken Pot Pies

Servings pot pies

¼ C butter
½ medium onion chopped
3 ribs celery chopped
¾ C carrots chopped
¼ teaspoon poultry seasoning
½ teaspoon garlic salt
¼ teaspoon ground black pepper
3 tablespoon flour
¾ C frozen peas
1 medium potato peeled and chopped
2 C chicken broth
2 boneless skinless chicken breasts cooked and chopped
1 recipe Cream Drop Biscuits substituting the same amount of garlic salt for regular salt

In a large skillet melt butter and saute onions, celery and carrots over medium heat until just barely tender. Stir in poultry seasoning, garlic salt, pepper and flour and cook for 1 minute while stirring.
Add peas, potatoes, and chicken broth. Continue to stir until it comes to a simmer, reduce heat to low, cover and cook an additional 6-8 minutes or until the veggies are tender. Remove from heat.
Stir in cooked chicken breast and divide among 6 individual pot pie pans-- about ¾-1 C per pan.
Top with small spoonfuls of the biscuit dough, dividing the dough among the six pies.
Bake at 450 degrees for 12-15 minutes or until the biscuits are golden and no longer doughy on the bottoms. Serve hot.