Spring Vegetable Chicken Pot Pie

Ingredients

6

tablespoons butter

1

package (8 oz) sliced mushrooms

1

large onion, finely chopped

2

medium carrots, peeled and sliced 1/4-inch thick

1/4

cup Gold Medal™ all-purpose flour

2 1/4

cups Progresso™ chicken broth (from 32-oz carton)

1

cup whole milk

1

medium Yukon gold potato, peeled and cut into 1/2-inch cubes

4

cups shredded cooked chicken

1 1/2

cups 1/2-inch pieces asparagus

3

tablespoons chopped fresh parsley

1 1/2

teaspoons chopped fresh thyme leaves

1

teaspoon salt

1/2

teaspoon freshly ground black pepper

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits, quartered

Steps

• 1

  Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2

  In 4-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring occasionally, until browned. Add 2 tablespoons of the butter, the onion and carrots; cook 4 to 6 minutes longer or until vegetables are just tender. Add flour; cook and stir about 1 minute or until mixture is coated and flour begins to brown. Beat in chicken broth and milk. Cook and stir 3 to 4 minutes or until thick and bubbly. Add potato cubes; cook 5 minutes. Stir in chicken, asparagus, 2 tablespoons of the parsley, 1 teaspoon of the thyme, and the salt and pepper. Cook 2 to 4 minutes or until potatoes are tender and mixture is hot. Pour into baking dish.
• 3

  Evenly place biscuit pieces on top. Bake 12 to 16 minutes or until biscuits are golden brown and cooked through. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. Remove from heat; stir in remaining 1 tablespoon parsley and 1/2 teaspoon thyme. Brush biscuits with herbed butter.
• 4

  To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled pot pie filling. Cool filling completely in shallow pan, covered, 1 hour in refrigerator. Pour cooled pot pie filling into dish; cover with another layer of plastic wrap. Freeze pot pie filling about 8 hours or until completely frozen. Transfer frozen pot pie filling to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw in refrigerator up to 48 hours or until completely thawed. Bake, covered, at 400°F about 40 minutes or until filling is hot (165°F in center). Uncover; stir mixture, and place biscuit pieces on top. Bake 12 to 16 minutes or until biscuits are golden brown and cooked through. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. Remove from heat; stir in remaining 1 tablespoon parsley and 1/2 teaspoon thyme. Brush biscuits with herbed butter.