Creamy chicken pot pie filling baked under fluffy cheddar biscuits for an easy comfort meal.

3 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

⅓ cup all-purpose flour

2 cups chicken broth

1½ cups milk

2 cups cooked chicken, shredded

2 cups frozen mixed vegetables

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

2 cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

½ teaspoon garlic powder

½ cup butter, melted

1 cup milk

1½ cups shredded cheddar cheese

3 tablespoons butter, melted

½ teaspoon garlic powder

1 tablespoon fresh parsley, finely chopped

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1. Preheat oven to 400°F and grease a 9×13-inch dish.

2. Melt butter and cook onion and garlic until soft.

3. Whisk in flour, then broth and milk until thick.

4. Stir in chicken, vegetables, and seasoning.

5. Bake filling 15 minutes.

6. Mix biscuit ingredients and fold in cheese.

7. Drop dough over filling.

8. Bake 15 minutes until golden.

9. Brush with garlic butter if desired.

Prepare filling ahead and add biscuits just before baking for best results.