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Chicken Pot Pie

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Ingredients Method

Ingredients
  

  • 4 Chicken Breast, cooked and shredded or 2 cups Rotisserie Chicken
  • 4 T Butter
  • 1/2 medium Onion, chopped
  • 2 T Flour
  • 2 C Milk
  • 1/4 C Half & Half
  • 1/4 C Heavy Cream
  • 1 t Better Than Boullion Chicken
  • 1/2 t Dried Thyme
  • 1 bag Frozen peas and carrots (use half the pack or more. I use 3/4 to get more veggies in)
  • 1 pkg Bisquick Garlic Cheese Biscuit Mix
  • S&P

Method
 

  1. Preheat oven to 400 degrees
  2. In a large skillet melt butter over medium high heat
  3. Add onion and saute until translucent then add carrots and peas and cook until carrots get a little tender
  4. Sprinkle flour over vegetables and cook for 1-2 minutes
  5. Gradually whisk in liquid and Better Than Boullion, and bring to a slow boil
  6. Simmer gently over medium heat until sauce begins to thicken, about 5 minutes
  7. Add chicken and thyme and season with salt and pepper to taste
  8. Pour chicken mixture into prepared casserole dish
  9. Mix biscuit mix according to package directions and dollop on top of chicken mixture
  10. Bake for 25-30 minutes until top is browned and sides are bubbly