Chicken me some pie!

Arielle will eat chicken every day...no, EVERY day! She's not terribly picky about her chicken either....baked, roasted, grilled, bbq, casserole she loves her some chicken! This very tasty "pot pie" has been her favorite meal from a very young age. It goes together quickly but does not freeze well. Leftovers are divine for lunch the next day!

Chicken Pot Pie
1 cup cubed Yukon Gold potatoes (seriously, are you still buying white potatoes?)
Put potatoes in a small sauce pan and cover with about 3/4 cup water. Salt and put the lid on. Cook over medium heat 8-10 minutes until potatoes are tender. Set aside.
In a large skillet melt 3 Tbsp butter and add 1/2 cup chopped carrot, 1/2 cup chopped celery and 1/2 cup chopped onion. Sprinkle with salt and pepper.  Cook over medium/high heat until veggies are tender.
Sprinkle in 4 heaping Tbsp flour and cook 3 minutes until nice and brown.
Add 2 cups chicken stock and 2/3 cup milk. Cook and stir until nice and thick.
Add 1 bag of thawed chicken, the cooked potatoes (and their liquid) and 1 cup frozen baby peas.
Stir until heated through. Pour into lightly greased 9X13 pan.
Preheat oven to 375.
Biscuit Topper
1/2 cup melted butter
1 1/2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp sugar
3/4 cup milk
Mix just enough to pull together into a sticky dough. Drop onto filling (I use a big scoop).
Bake for 35-40 minutes. Let sit 5 minutes before serving.