Biscuit-Top Chicken Pie

Biscuit-Top Chicken Pie

Makes 6 servings

2 Tbs. butter or margarine, divided
1 medium onion, chopped
1 cup sliced fresh mushrooms
1/4 cup all-purpose flour
2 1/2 cups milk
1 tsp. each dried sage and dried thyme
1/2 tsp. each salt and black pepper
2 cups cubed cooked chicken
1 pkg. (10 oz.) frozen peas and carrots,
thawed
1 pkg. (1 lb. 3 oz.) large-size refrigerated
buttermilk biscuits
2 Tbs. chopped fresh parsley

  1. Preheat oven to 400° F. Spray OvenWorks™ 2-quart Square casserole with nonstick cooking spray. Add 1 Tbs. butter, the onion and mushrooms. Microwave on High 3-5 minutes until onion is softened. Stir in flour, then whisk in milk, sage, thyme, salt and black pepper. Microwave on High 6-8 minutes until mixture has thickened, stirring twice during cooking. Stir chicken and peas and carrots into sauce. Microwave on High 2-3 minutes until mixture is hot.

  2. Arrange biscuits over chicken mixture. Melt remaining butter and brush over biscuits; sprinkle with parsley.

  3. Bake in preheated oven 10-12 minutes until biscuits are golden brown and chicken mixture is bubbling.

Source: Tupperware