Chicken Pie

Not to be confused with my other recipe for chicken pot pie. Although many of the filling ingredients are similar, this recipe has a biscuit top rather than a pie crust top and bottom. It is equally as delicious as the chicken pot pie recipe, in our opinions.


Ingredients:
Filling
3-4 cups cooked chicken, chopped (Rotisserie works great)
1 medium onion, chopped
16 oz bag frozen mixed vegetables, thawed
2 cans cream of soups (I used cream of mushroom)
1 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground thyme
2 tbs butter (I used Smart Balance)


Biscuit top
1 1/2 cups whole wheat baking mix or regular baking mix
1 1/4 cups milk
2 - 4 tbs butter, melted (I used 2 tbs Smart Balance)
1 cup shredded cheese, optional

Instructions:
In a medium skillet or saute pan, saute onion in butter for about 5 minutes on medium-high. Then in a large bowl, mix onions and all other filling ingredients together well. Pour into a 9x13 baking dish, spreading evenly.

In a separate bowl, mix together all biscuit ingredients, stirring until any lumps are gone. Pour biscuit mix evenly over filling.

Bake at 350 degrees for 45 to 50 minutes or until center of biscuit is done.