Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie

Ingredients:

• 1 tablespoon olive oil
• 2 Tablespoons vegetable oil
• 1 onion, chopped fine
• 2 packages of Frozen Steamable Vegetables, thawed 
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/2 cup of all-purpose flour
• 1 1/2 cups milk
• 2 to cups chicken broth
• 1 regular size can of cream of chicken soup
• 1/2 teaspoon dried thyme
• 2 cups shredded rotisserie chicken
• 3/4 cup frozen peas, thawed
• 1 refrigerated package of Biscuits (8 biscuits)

Directions:

1. Preheat the oven to 400 degrees.
2. In a large pan heat your oil on medium-high heat. Once the oil is hot, saute the onions until soft.
3. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. 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.
4. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined.
5. Pour the filling into a 13x9-inch baking dish and bake for 20 minutes. Remove the dish from the oven and top the filling with 8 (raw) biscuits. Return the baking dish to the oven and bake for an additional 12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.