Biscuit-Topped Chicken Potpie

By Jomamma

Ingredients

• 4 buttermilk biscuits
• 4 tsp grated Parmesan cheese
• 1 tbsp butter
• 1/4 c. finely chopped shallot (2 medium)
• 2 cloves garlic, minced
• 3 c. frozen mixed vegetables
• 1 (12 ounce) jar chicken gravy
• 1/2 c. skim milk
• 1/4 c. sour cream
• 1 tbsp fresh thyme leaves
• 1/4 tsp ground black pepper
• 1 rotisserie chicken, skin removed, deboned and shredded

Preparation

Step 1

Preheat oven to 375 degrees. Place biscuits one inch apart on a baking sheet; sprinkle with Parmesan cheese. Bake for 11 to 15 minutes or until golden. Cool on a wire rack.
In a large skillet melt butter over medium-high heat. Sauté shallot and garlic in butter until tender. Stir in frozen vegetables; cook for 2 minutes, stirring occasionally.
In a medium bowl, combine gravy, milk, sour cream, thyme and pepper. Stir chicken and gravy mixture into skillet. Cook and stir until heated through. Spoon mixture into serving bowls; top each serving with a biscuit.