You can also use Bissquick in place of making them from scratch.

FOR THE POT PIE FILLING: 3 Tablespoons Butter 1 Small Onion, Chopped 2 Cloves Garlic, Minced 1/3 Cup Flour 2 Cups Chicken Broth 1 1/2 Cups Milk 2 Cups Shredded Cooked Chicken 2 Cups Frozen Mixed Vegetables 1/2 Teaspoon EACH Salt, Pepper, Thyme FOR THE BISCUITS: USE BISQUICK OR.......... 2 Cups All Purpose Flour 1 Tablespoon Baking Powder 1/4 Teaspoon Salt 1/2 Teaspoon Garlic Powder 1/2 Cup Melted Butter, 1 Stick 1 Cup Milk 1 1/2 Cups Shredded Cheddar Cheese OPTIONAL BISCUIT TOPPING: 3 Tablespoons Butter, Melted 1/2 Teaspoon Garlic Powder 1 Tablespoon Fresh Chopped Parsley

Preheat oven to 400 degrees. Lightly oil a 9x13 inch baking dish, or spray with non stick cooking spray and set aside. Melt the butter in a large pot over medium heat. Add the onions and garlic, cook for 2-3 minutes until slightly soft. Whisk in the flour. Allow the flour to cook for 1-2 minutes. Gradually whisk the chicken broth and milk into the flour mixture. Whisk constantly for 2-3 minutes while mixture bubbles and thickens. Stir in the shredded chicken, vegetables, and seasonings. Pour the filling into the prepared baking dish. Bake in preheated oven for 15 minutes before topping with the biscuits. BISCUITS: In a large bowl mix together the flour, baking powder, salt, garlic powder, melted butter and milk. Stir in the shredded cheddar. Remove the casserole dish from the oven. Working quickly, use a 1/4 Cup measuring cup to drop the cheddar biscuits on top of the casserole evenly. Return to the oven and cook for another 15 minutes, until the biscuits are cooked through. If using the optional biscuit topping, whisk together all of the topping ingredients in a small bowl and brush over the tops of the cooked biscuits. Serve immediately.