Shelly's Recipe

BISCUIT CHICKEN POT PIE

Category: Casseroles - Chicken and Turkey

1 10 oz pkg frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup margarine or butter
1/3 cup flour
1/2 tsp salt
1/2 tsp dried sage, marjoram, or thyme, crushed
1/8 tsp pepper
2 cups chicken broth (or bouillon cubes in water)
3/4 cup milk
3 cups cubed cooked chicken or turkey
1/4 cup parsley
2 cans biscuits

Preheat oven to 400. Cook peas and carrots according to pkg directions; drain. In a saucepan cook onion and mushrooms in margarine or butter till tender. Stir in flour; salt; sage, marjoram, or thyme; and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in peas and carrots, chicken, parsley, and heat till bubbly. Pour into a 13x9 pan. Cut 2 cans of biscuits into quarters and arrange atop bubbly chicken mixture. Bake in 400 degree oven about 15 minutes or until are biscuits are golden.