Biscuit-Topped Chicken Pot Pie

• 3 Tablespoons Butter
• 1/2 cups Diced Onion
• 3 Tablespoons Flour
• 2 cups Chicken Broth
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 cup Frozen Mixed Vegetables
• 3 cups Cooked Chicken, Cubed
• 1 package (8.8 Oz. Size) Uncle Bens Ready Rice (or Similar Amount Of Another Type Of Rice)
• 1 container (12 Oz. Size) Refrigerated Buttermilk Biscuits
• 1 Tablespoon Dried Onion Powder
• 1 teaspoon Paprika
• 1 teaspoon Dried Garlic Powder
• 1/4 cups Grated Parmesan Cheese

1. Heat oven to 400 F.
2. In a large saucepan melt butter over medium heat.
3. Add onions and cook for about 2 minutes or until soft and translucent.
4. Whisk in flour.
5. Gradually stir in chicken broth and seasoning.
6. Reduce heat and cook for about 5 minutes or until sauce begins to thicken.
7. Stir in frozen vegetables, chicken and cooked rice.
8. Spoon mixture into a greased 9 x 13 baking pan.
9. Cut the refrigerated biscuits into quarters.
10. Place biscuits in a zip top bag along with the seasonings and cheese.
11. Seal and shake to coat.
12. Place biscuit quarters over chicken mixture.
13. Bake for 15-20 minutes or until biscuits are golden brown.

butter, onion, flour, chicken broth, thyme, oregano, vegetables, chicken, uncle, buttermilk, onion powder, paprika, garlic, parmesan cheese

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