Inside Out Chicken Pot Pie

This is one of my favorite dinners. It's quick and really good. There's not a lot of chopping vegetables because I use frozen peas and carrots. You can use any type of roll for the base, but I prefer the Pillsbury Grand Flaky Layers biscuits.

Inside Out Chicken Pot Pie

1/3 c. butter
3/4 c. celery, chopped
1/3 c. flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1 3/4 c. chicken broth
2/3 c. milk
2 c. cooked and cubed chicken
1 c. frozen peas and carrots
1 pkg. Grands flaky layers biscuits

Cook biscuits according to package directions. Meanwhile in saucepan melt butter. Add celery and saute for 2 minutes. Add flour and whisk until it's incorporated. Continue to stir for another minute, until golden and bubbly. Whisk in broth, milk, salt, pepper, garlic and onion powders. Bring to a boil, stirring gently. Add chicken and frozen peas and carrots. Turn heat to low and simmer for 5 minutes until heated through. Correct consistency with more chicken broth or flour if needed. Split biscuits in half and spoon filling mixture over top to serve.