Chicken Pot Pie

Adapted from Ben's recipe March 11, 2008.

1/4 c low-fat soft margarine (or butter)
1/2 c diced celery
1 clove garlic, finely minced
2 shallots, finely sliced
1 medium onion, coarsely chopped
3/4 c carrots, cut in rounds, par-boiled in microwave
1 leek, white parts, split, cleaned, and sliced
1 4-1/2 oz can sliced mushrooms, drained, reserve broth
1/2 c frozen peas
1 c red or yellow potatoes, cut in small cubes, par-boiled in microwave, reserve fluid
6 T all-purpose flour
3 c combined chicken stock + reserved mushroom broth + potato, carrot water
2 T chopped parsley
1 t dry thyme
1 lb cooked boneless chicken, cut in bite size pieces
salt and pepper to taste
8 frozen biscuits, thawed and rolled or pressed into 4-1/2 inch circles, or
2 circles, prepared pie dough (Pillsbury™ is good)
egg wash, optional

In a 12-inch heavy skillet over medium heat, saute the vegetables, except for peas and potatoes in the margarine about 5 minutes until partly tender. Add the peas and potatoes, and heat through. Add the flour and cook 1 minute. Stir in the broth gradually and heat until thickens. Add the chicken, herbs and seasonings. Pour into a 9x13 inch baking dish and top with biscuits in a 2 by 4 pattern or use two rounds of pie dough, trimmed to fit. Pinch edges of dough together and against walls of dish and slit with a knife.  Brush tops with egg wash and bake for 30 minutes at 350 degrees F. Let cool 15 minutes before serving. Serves 4 to 8.