Chicken And Biscuit Pot Pie

Total Time: 1 hr 13 mins Preparation Time: 45 mins Cook Time: 28 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 large onion, chopped
• 1 cup sliced mushrooms
• 1 large celery rib, sliced
• 2 1/2 cups rotisserie cooked chicken, chopped in to bite-size chunks
• 1 (14 1/2 ounce) can fat free chicken broth
• 1 (10 3/4 ounce) can cream of potato soup
• 1 cup frozen peas and carrot
• 1 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 1 (16 1/3 ounce) package large-size refrigerated biscuits (the flaky kind)
• 2 tablespoons milk
• 1/2 teaspoon dried thyme, crumbled

Recipe

• 1 melt butter in a large nonstick skillet over medium-high heat.
• 2 add in onion, mushrooms, and celery; stir/saute for about 4 minutes or until mushrooms begins to loose their juices and celery softens.
• 3 lower the heat to medium and add in the chicken, broth, soup, peas and carrots, poultry seasoning, and pepper; bring to a simmer; cook for 4 minutes and stir often.
• 4 wrap skillet handle in foil if it is not ovenproof.
• 5 divide the buiscuits into 12-equal pieces.
• 6 place biscuits over the filling (place close enough to each other so the sides touch).
• 7 brush the biscuit tops with milk; sprinkle with thyme.
• 8 bake in a 350° oven for about 20 minutes or until the biscuit tops are golden brown.