Quick Chicken Pot Pie

• 1 lb boneless skinless chicken breast
• 14 ounces chicken broth
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, softened
• 10 ounces frozen mixed vegetables, thawed
• 4 ounces button mushrooms, drained
• 14 teaspoon dried basil
• 14 teaspoon dried oregano
• 14 teaspoon dried thyme
• 1 cup biscuit mix
• 6 tablespoons milk

1. Cut chicken into 1-inch cubes.
2. Place chicken and broth in skillet; cover and bring to a boil over high heat.
3. Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.
4. While chicken is cooking, mix flour and butter; set aside.
5. Combine mixed vegetables, mushrooms, basil, oregano and thyme in 2-quart casserole.
6. Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth.
7. Cook and stir until thickened.
8. Add to vegetable mixture; mix well.
9. Preheat oven to 450 degrees.
10. Blend biscuit mix and milk in medium bowl until smooth.
11. Drop 4 scoops batter onto chicken mixture.
12. Bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.

chicken breast, chicken broth, allpurpose, butter, mixed vegetables, button mushrooms, basil, oregano, thyme, biscuit mix, milk

Taken from www.food.com/recipe/quick-chicken-pot-pie-39272 (may not work)