Chicken Pot Pie
- 1 cup milk
- 1 cup chicken broth
- 2 tablespoons Clabber Girl Cornstarch
- 2 cups cooked chicken, coarsely chopped
- 1 cup frozen peas and carrots, thawed
- 1 cup sliced mushrooms
- Cheesy Garlic Biscuits* Dough
Heat oven to 400 degrees F.
In a medium sauce pan, combine milk, chicken broth and cornstarch, whisking well. Bring to a boil over medium-high heat. Cook 1 minute; stirring constantly. Stir in remaining ingredients. Cook 1-2 minutes until mixture is thoroughly heated. Spoon mixture into a 1 1/2 - quart casserole dish. Drop prepared biscuit dough onto pie mixture using a medium scoop or by heaping 1/4 cupfuls. Bake 20 minutes or until pie mixture is bubbly and biscuits are golden brown.
Yield: 4-6 servings