Easy Biscuit Chicken Pot Pie

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1/2 cup Broccoli
  • 1/2 cup Carrots
  • 1/2 cup Cauliflower
  • 1 Onion, fine
  • 3/4 cup Peas, frozen
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 regular size can Cream of chicken soup

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 refrigerated package Pilsbury grands biscuits

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 1/2 cups Milk

• Other

  • 2 To cups of low-sodium chicken broth

Found on sixsistersstuff.com

Description

Ingredients

• 2 Tablespoons vegetable oil
• 1 onion, chopped fine
• 1/2 cup of chopped carrots
• 1/2 cup of chopped broccoli
• 1/2 cup of chopped cauliflower
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/2 cup of all-purpose flour
• 1 1/2 cups milk
• 2 to cups of low-sodium chicken broth
• 1 regular size can of cream of chicken soup
• 1/2 teaspoon dried thyme
• 2 cups (about 1 pound) of cooked, shredded chicken
• 3/4 cup frozen peas, thawed
• 1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)

Directions

• Preheat the oven to 400 degrees.
• In a large pan heat your oil on medium-high heat. Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
• Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.
• Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.
• Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.