Biscuit Topped Chicken Pot Pie

I really love my chicken pot pie recipe, but as luck would have it I had Pillsbury biscuits in my fridge and an idea. I thought I'd double the filling recipe for my pot pie, make half of it into a casserole type pot pie with biscuits on top, and take the other half and make it into a freezer meal casserole. I haven't tried the one that I froze yet, so I hope it will work out, but I did try the one I made the night of and it was great! I think my kids even liked it better than my usual pot pie.

Biscuit Topped Chicken Pot Pie

2/3 cup butter
2/3 cup chopped onion
2/3 cup flour
2 cans, 14 oz each, low-sodium chicken broth
1 cup half and half or milk
1 teaspoon salt
1 teaspoon chicken bouillon granules
1/4 teaspoon onion powder
1/2 teaspoon pepper
about 1/4 teaspoon Mrs. Dash
4 cups cooked chicken, cubed
4 cups frozen mixed vegetables (I use 2, 12 oz each, bags Green Giant Fresh Steamers mixed veg.)
2, 12 oz each, tubes Pillsbury Grands Jr. Golden Layers Buttermilk biscuits (10 count packages)

Melt butter in a dutch oven or pot. Add onion and cook until translucent. Do not allow to brown. Add flour and whisk well. Pour in broth and half and half or milk and whisk well. Cook stirring until thickened. Add salt, bouillon, onion powder, pepper, and Mrs. Dash. Heat through and add vegetables. Heat through.

Grease a 9x13 baking dish (or 2, 9x9 pans if you are freezing one). Pour chicken mixture into baking dish and top with biscuits (9 biscuits for 9x9 pans and 15-18 for 9x13 pans). Bake at 375 for 15 minutes. Cover with foil and cook for an additional 15 minutes.

**Freezer Meal Instructions will be added soon.