Easy Chicken Pot Pie

Makes 4 servings

Bake Time

15 to 20 minutes

Ingredients

2 tablespoons butter or margarine, divided

1 pound (450 g) boneless, skinless chicken breasts or thighs, cut into 1/2-inch cubes

1 medium onion, chopped

1 package (16 to 20 ounces) frozen mixed vegetables (peas, carrots, corn, green beans)

1 cup chicken broth

1 teaspoon salt

1/4 teaspoon black fine grind pepper

1/2 teaspoon leaf thyme

1 cup 2% milk

3 tablespoon Argo® Corn Starch

1 small can (7.5 ounces) refrigerated biscuits, halved or quartered, if desired

1 tablespoon butter or margarine, melted

Directions

Preheat oven to 400°F.

Melt 2 tablespoons butter in 3-quart saucepan over medium high heat,. Add chicken and onion; stirring frequently, cook 5 minutes, or until onion is translucent. Stir in vegetables, chicken broth, salt, pepper and thyme. Bring to a boil.

Blend milk and corn starch together in small measuring cup. Stir into chicken mixture. Bring mixture back to a boil, stirring constantly, and boil 1 minute.

Spoon chicken mixture into a 2-quart casserole dish. Top with biscuits; drizzle with 1 tablespoon of melted butter.

Bake at 400°F for 15 to 20 minutes or until filling is bubbly and biscuits are lightly browned.