Chicken Pot Pie

I have made a version of a classic chicken pot pie casserole before, that version is on my blog!

But this is my revamped incredibly delicious version. I'm in love with this dish. It gets 2 thumbs up! You must check out this version and decide for yourself.

4 tbs butter

1 diced medium onion

1 bag of frozen mixed vegetables 

3 cups of shredded chicken

1/4 cup flour

4 cups chicken broth

Salt and pepper to taste 

1/2 tsp thyme

1/4 tsp turmeric 

1/4 cup heavy cream

2 cans of buttermilk biscuits

In a large sauce pan over medium/high heat melt butter and add the onions. Cook a few mintues until the become translucent. Add the mixed vegetables.  Cook for another few mintues.

Add the shredded chicken and the flour over the top. Mix around and cook for 1 minute. 

Next add the chicken broth and stir, the mixture will start to thicken. Add the salt and pepper, thyme and turmeric. Let it bubble and thicken a few mintues. Then add the heavy cream. Cook another 3 to 5 minutes.

Preheat the oven 375 degrees.

Add the chicken mixture in a buttered 9x13 pan. Lay the biscuits over the top. Brush the biscuits with an egg wash  (beat the egg with a tbs of water) 

Cook for 30 to 35 minutes.