Marsha's Easy Biscuit Chicken Pot Pie

The original recipe for this came from Six Sisters Stuff, but I modified it just slightly. Everyone in my family really liked it and it appears to be another way to get the boys to eat some veggies. Yay!

See the original recipe here: https://www.sixsistersstuff.com/recipe/easy-biscuit-chicken-pot-pie/#wprm-recipe-container-98158

Easy Biscuit Chicken Pot Pie

1 bag frozen veggies of your choice

salt and pepper to taste

4 Tablespoons butter

½ cup flour

1½ cups milk

2 cups low sodium chicken broth

10.5 ounces cream of chicken soup 1 can

1/4 teaspoon dried thyme

4 boneless, skinless chicken breasts cooked and shredded

16.3 ounces Pillsbury Grand Biscuits 1 can, 8 count (I used the flaky layer biscuits and everyone liked it)

Sprinkling of garlic salt

• Preheat the oven to 400 degrees.
• Prepare frozen veggies according to package directions
• Season with salt and pepper to taste.
• Transfer cooked vegetables to a bowl with the shredded chicken; set aside.
• Add butter to saucepan over medium heat. When melted, stir in the flour and cook, stirring constantly for 1 minute.
• Slowly 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 and garlic salt to taste.
• 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 9 x 13 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.

Future Notes: To have potatoes in our filling, I tried using part of a bag of peas and carrots with part of a bag of "stew veggies." It worked okay, but the stew veggies were really cut too big for a pot pie, and it had these whole pearl onions in it that had to be chopped anyway. So instead, for ease, I might try adding canned potatoes next time and use part of a bag of frozen peas and carrots and part of a bag of frozen corn. But really, you can use any veggies you like.

This was another recipe that is great for using shredded Instant Pot chicken.