Chicken Pot Pie with Cheesy Biscuits

• servings: 6 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

1 tablespoon olive oil

¼ cup all-purpose flour

2 teaspoons dried rosemary or thyme

divided (or 6 tablespoons fresh)

2 cups 2% milk

divided

½ teaspoon salt

1 pound cooked chicken breast (diced)

1 10-oz package frozen mixed vegetables (we used “Bird’s Eye”)

1 10-oz can “Campbell’s” 98% fat-free cream of chicken soup

½ cup fat-free chicken brothÂ

2 ½ cups (1 package) “Zatarain’s” buttermilk biscuit mix

6 tablespoons melted butter

½ cup grated Parmesan cheese

Directions

Preheat oven to 400 degrees. Prepare a 9x13-inch baking dish by spraying well with nonstick cooking spray. Heat the olive oil over medium heat in a small saucepan. Add the flour and 1 teaspoon of the dried herbs and mix well with a whisk. Slowly whisk 1 cup of the milk into the flour mixture. Continue to whisk continuously until the milk mixture is thickened and gently simmering, about 5 minutes. Don’t worry if it’s slightly lumpy. Pour into a large bowl. Mix together with the chicken broth, cream of chicken soup, frozen vegetables, and diced chicken. Remove from the heat. Pour the chicken and veggie mixture into the prepared baking dish. In a small bowl, mix together the biscuit mix, the remaining cup of milk, remaining teaspoon of dried herbs, melted butter, and Parmesan cheese with a fork. The dough will be thick. Drop the biscuit dough by large rounded spoonfuls onto the pot pie mixture, spacing evenly (about every 1-2 inches, making 4 rows of 3). You should have 12 total biscuits. Bake for 15-20 minutes until the biscuits are lightly browned and the pot pie is bubbling.

Nutrition

• Calories: 553