1 cup frozen mixed vegetables (carrots, peas, corn)
1/2 cup diced potatoes
1/2 cup diced onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
Salt and pepper, to taste
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 batch biscuit dough (homemade or store-bought)
Directions:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and diced potatoes, and cook until softened, about 5-7 minutes.
Sprinkle the flour over the cooked vegetables and stir to combine, cooking for an additional 1-2 minutes.
Slowly pour in the chicken broth and milk, stirring constantly, until the mixture thickens.
Add the cooked chicken, frozen mixed vegetables, dried thyme, dried parsley, garlic powder, onion powder, salt, and pepper to the skillet. Stir well to combine.
Cook the filling mixture for 5-7 minutes, or until heated through and bubbly. Remove from heat and set aside.
Roll out the biscuit dough on a floured surface to fit the size of your pie dish.
Transfer the chicken pot pie filling to the prepared pie dish.
Carefully place the rolled-out biscuit dough over the top of the filling, pressing down gently to seal the edges.
Cut slits in the top of the biscuit dough to allow steam to escape during baking.
Bake the chicken pot pie in the preheated oven for 25-30 minutes, or until the biscuit crust is golden brown and the filling is bubbling.
Remove from the oven and let it cool for a few minutes before serving.
