Biscuit-Topped Chicken Pot Pie

• 3 tablespoons Land O Lakes Light Butter
• 1 large (1 cup) onion, chopped
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (14-ounce) can reduced sodium chicken broth
• 1/8 teaspoon ground red pepper
• 2 cups chopped rotisserie chicken
• 2 cups frozen mixed vegetables
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup cold Land O Lakes Light Butter, cut into chunks
• 1/2 cup buttermilk*
• Paprika, if desired

1. Heat oven to 400F.
2. Melt 3 tablespoons light butter in 4-quart saucepan over medium heat.
3. Add onion; cook 3-5 minutes or until softened.
4. Add 1/4 cup flour; continue cooking, stirring constantly, 1 minute.
5. Stir in milk, broth and red pepper; continue cooking 4-6 minutes or until mixture comes to a boil and thickens.
6. Stir in chicken and vegetables.
7. Pour into ungreased 2-quart casserole dish; set aside.
8. Combine 1 1/4 cups flour, baking powder and 1/2 teaspoon salt in bowl; cut in 1/4 cup light butter with pastry blender or fork until mixture resembles coarse crumbs.
9. Add buttermilk; stir just until moistened.
10. Drop dough in 6 equal portions over pot pie mixture.
11. Lightly sprinkle dough with paprika, if desired.
12. Bake 40-45 minutes or until biscuits are lightly browned and mixture is bubbling.

butter, onion, allpurpose, milk, chicken broth, ground red pepper, rotisserie chicken, mixed vegetables, flour, baking powder, salt, cold, buttermilk, paprika

Taken from www.landolakes.com/recipe/1805/biscuit-topped-chicken-pot-pie- (may not work)