Chicken Pot Pie

So, the snowy weather has been making me crave winter foods. You know, the kind that stick to your ribs and warm you from the inside out. Well, yesterday, I decided I was going to make chicken pot pie with biscuits on top. Oh man, was it yummy! It took a few hours, but I had planned on it being a larger project. Here is the recipe (adapted from one I found online):

Chicken Pot Pie with Biscuit Top

Filling
• Half of one yellow onion, chopped
• 2 cloves garlic, minced
• 1 can reduced-fat chicken broth
• 1 1/2 potatoes (with skin), cubed
• 3 sliced carrots
• 1 cup green beans, cut into 1 inch pieces
• 1 can reduced-fat cream of chicken soup
• 1 ½ tablespoons all-purpose flour
• 2 boneless, skinless chicken breasts, cooked and cubed
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
Biscuit Crust
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon ground basil
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 2 tablespoons butter
• 1/3 cup skim milk
Directions
In a large saucepan over medium heat, sauté onions and garlic in olive oil until tender. Add broth, potatoes, carrots and beans. Bring to a boil. Reduce heat to medium-low. Simmer for 12 minutes, covered (potatoes should be a bit undercooked).Remove from heat.
Combine condensed soup and flour in a small bowl. Add to vegetables, along with chicken, parsley, basil, thyme and pepper. Stir well.
Pour into a casserole dish (13x9)

Prepare biscuit crust.
Combine flour, baking powder, basil, sugar and salt. Cut in butter or margarine with a fork until it looks like coarse crumbs. Stir in milk.
Divide dough into balls, flattening each with hands, and layer over top of pie (be sure to leave air space).

Bake at 400 F for 25 minutes, until biscuits are golden brown.
Let stand for 5 minutes.
Serve.