Chicken Mushroom Pot Pie
|Milk||1 Cup (16 tbs)|
|Chicken broth/Bouillon||1 Cup (16 tbs)|
|Refrigerated buttermilk biscuits||12 Ounce|
Preheat oven to 400ºF.
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.