Chicken Pot Biscuits Pie

2 cups cooked chicken, diced (I used leftovers, but you could just as easily boil a couple of breasts)

1 can cream of mushroom soup

2 cups chicken stock

1 can flaky biscuits

2 stalks of celery

1 cup diced carrots

1 med white onion diced

1 tbls butter

1 egg

1 tbls water

1 bay leaf

Salt and pepper to taste

 

In a large skillet melt butter and sauté celery, onion, and carrots until tender.  Add chicken, soup, chicken stock, and bay leaf, let simmer 10 to 15 minutes. Preheat oven to 350.  In a Cast iron skillet or 2 quart casserole dish pour in chicken mixture, top with biscuits.  In a small bowl mix egg yolk and water, brush over biscuits.  Bake for 20-25 minutes until mixture is boiling and biscuits are brown.