Cheesy Chicken Pot Pie

• 2 Tablespoons Butter
• 2 Tablespoons All-purpose Flour
• Salt And Pepper
• 1 cup Chicken Broth
• 1 cup Skim Milk
• 1 Tablespoon Dehydrated Onion
• 4 ounces, weight Velveeta, Cubed
• 1- 1/2 cup Frozen Vegetable Medly, Partially Thawed
• 8 ounces, weight Shredded Chicken
• 1 package (8 Oz. Package) Refrigerated Biscuits

1. 1.
2. Preheat oven to 350 degrees.
3. Melt butter in a large saucepan then sprinkle in flour and dashes of salt and pepper.
4. Stir for 20-30 seconds (mixture will be thick,) giving the flour taste a chance to cook out.
5. 2.
6. Gradually add in broth and milk in 4 or 5 batches, whisking well between each batch to avoid lumps.
7. Add onion and cook over medium heat, stirring frequently, until sauce is thick and bubbly, about 10 minutes.
8. 3.
9. Turn off the heat and stir in Velveeta until melted.
10. Add vegetables and chicken, then pour mixture into a greased 8x8 casserole dish.
11. Top with biscuits and bake according to package directions.
12. Tip: Dont buy biscuits with layers.
13. The buttermilk biscuits I used were just barely cooked through, so I think biscuits that are any thicker would still be doughy on the bottom.

butter, allpurpose, salt, chicken broth, milk, onion, weight velveeta, vegetable, chicken

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-pot-pie/ (may not work)