Chicken-Mushroom Pot Pie
1 cup milk
1 cup chicken broth or bouillon
2 tablespoons cornstarch
4 cups Herb Roasted Mushrooms, Chicken and Vegetables
1 (12 ounce) package refrigerated buttermilk biscuits
Preheat oven to 400ÂºF.
In a medium saucepan combine milk, chicken broth and cornstarch. Bring to a boil over medium-high heat and boil 1 minute, stirring constantly. Stir in Herb Roasted Mushrooms, Chicken and Vegetables; heat until hot. Spoon into a 1- 1/2-quart casserole. Cut biscuits in half; arrange cutside down, on top of hot chicken mixture, covering completely. Bake until mixture is bubbling and biscuits are golden, about 20 minutes.