8 oz mushrooms, fresh or canned
3 T minced onion
4-5 C frozen mixed veggies (peas, corn, green beans, carrots preferred)
1/3 C white whole wheat flour
1/2 – 3/4 C leftover shredded cooked chicken
1/3 C chicken broth
Salt and pepper, to taste
1/3 C milk or cream
Pinch of thyme
1 recipe cheesy biscuits
In a large crockpot (4-6 quart), combine 8 oz mushrooms (we used canned, drained) with 3 T minced onion and 4-5 C mixed frozen veggies.
Sprinkle the veggie mixture with 1/3 C white whole wheat flour. All purpose may also be used, but we go for all whole wheat all the time.
Add 1/2 – 3/4 C shredded cooked chicken, leftover from your whole chicken cooked earlier this week. Alternatively, if canned chicken is your thing, you could use that here.
Stir the mixture and season with salt and pepper.
Pour in 1/3 C leftover chicken broth. Stir.
Season with a pinch of thyme. Cover and cook on low for 3-4 hours until warmed through, veggies are hot and the sauce has thickened.
Thirty-minutes before serving prepare cheesy biscuits. Additionally, at this point, add 1/3 C milk to the pot pie cooking away in the crockpot. Turn the heat up to high and cook until the biscuits are done.
Top each serving with 1-2 biscuits.