Pot Pie

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Step 1

Preheat the oven to 400 degrees. In a large pan heat your oil on medium-high heat.

Step 2

Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about

Step 3

5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.

Step 4

Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme.

Step 5

Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined.

Step 6

If the filling is too thick, stir in some extra chicken broth milk. Pour the filling into a 9 x 13 inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before