Chicken Pot Pie

By á-4202

Ingredients

• 1/4 cup (1/2 stick) butter
• 1 med onion, chopped
• 1/4 cup flour
• 3 1/2 cups reduced sodium chicken broth
• 1 cup milk
• 3/4 tsp rubbed sage
• 1/2 tsp minced garlic
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• 3 cups cubed cooked chicken
• 2 cups assorted frozen vegetable
• 3 cups biscuit mix
• 1 cup milk

Details

Servings 6
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1) Melt butter in large non-stick skillet on med-high heat. Add onions; cook and stir 5 mins or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add broth, 1 cup of the milk, sage, garlic, rosemary, thyme and pepper; whisk until mixture is smooth.

2) Stir in chicken and vegetables. Bring to boil; reduce heat to med, cook 5 mins and then transfer to a baking dish which has been strayed with cooking spray. Preheat oven to 425 degrees F.

3) Mix baking mix remaining 1 cup of mix in med bowl. Drop by spoonfuls onto chicken mixture in baking dish. Bake 8 - 12 mins or until biscuits are golden brown.