Biscuit Chicken Pot Pie

This surely will be a family favorite!

This recipe contains chicken, frozen peas, mixed vegetables (frozen), unsalted butter, olive oil, biscuits, milk, cream of chicken soup, chicken broth, onions, all-purpose flour, thyme, salt, pepper

4 - 6 Servings

Prep time: 10 min

Cook time: 30 min

Ingredients:

• 2 cup(s) shredded chicken
• 3/4 cup(s) frozen peas
• 2 pkg(s) 12oz. mixed vegetables
• 4 tbsp. unsalted butter
• 1 tbsp. olive oil
• 1 pkg(s) 16oz. refrigerated biscuits
• 1 1/2 cup(s) milk
• 1 can(s) 10.5oz. cream of chicken soup
• 2 cup(s) chicken broth
• 1 whole finely chopped onion
• 1/2 cup(s) all-purpose flour
• 1/2 tsp. dried thyme
• 1 ds. salt
• 1 pn. pepper

Instructions:

• 1. Preheat the oven to 400° F.
• 2. In a large pan heat your oil on medium-high heat. Once the oil is hot, sauté the onions until soft.
• 3. 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.
• 4. 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.
• 5. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined.
• 6. Pour the filling into a 13x9-inch baking dish and bake for 20 minutes.
• 7. Remove the dish from the oven and top the filling with 8 (raw) biscuits. Return the baking dish to the oven and bake for an additional 12 minutes, until the biscuits are golden brown and the filling is bubbly.
• 8. Cool for 5 minutes before serving.