© DVO
| 1/3 cup butter |
| 1/3 -1/2 cup minced onion |
| 1/2 tsp salt |
| 1/4 tsp pepper |
| 1/3 cup flour |
| 1 3/4 cups chicken broth |
| 1/3 cup milk |
| 4 ounces frozen peas |
| 4 ounces diced carrots |
| 8 ounces cooked chicken, cubed or shredded |
| 2 cans of small refrigerator biscuits, or 1 can of large biscuits (whole or cut into quarters) |
| 2 tablespoons melted butter, divided |
| garlic salt |
In a medium saucepan, melt butter and onions over medium low to low heat, with salt and pepper, for 5 minutes, stirring frequently. Stir in flour until the mixture starts to simmer, Whisk in milk and chicken broth. Add veggies and chicken. Bring to boil, reduce heat and simmer covered for 10 minutes, stirring occasionally. Pour into a greased 8x8 (or up to 10x10) casserole dish. Top with refrigerator biscuits. Brush biscuits with 1 T melted butter and sprinkle with garlic salt. Bake at 375 for 15-20 minutes or until biscuits are light golden brown. Brush biscuits again with 1 T melted butter after removing from oven. Serve immediately.
Adapted from the Betty Crocker Cookbook, Bridal Edition: Chicken Pot Pie.
© DVO
