Chicken Biscuit Potpie

Ingredients:

• 1 large onion, chopped
• 1 garlic clove, minced
• 1-1/2 cups potatoes, cubed
• 1-1/2 cups sliced carrots
• 1 cup frozen cut green beans, thawed
• 1 cup chicken broth
• 4-1/2 teaspoons all-purpose flour
• 10 ½  ounces condensed cream of mushroom soup
• 2 cups cubed cooked chicken
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper

BISCUITS:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon dried oregano
• 2 tablespoons butter
• 7 tablespoons milk

Method:

1. In a large saucepan coated with cooking spray, cook onion and garlic over medium heat until tender. Add the potatoes, carrots, beans and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Remove from the heat. Combine the flour and mushroom soup; stir into vegetable mixture. Add the chicken and seasonings.
3. Transfer to a greased baking dish.
4. In a bowl, combine the flour, baking powder and oregano. Cut in the butter until evenly distributed. Stir in milk. Drop batter in six mounds onto hot turkey mixture.
5. Bake, uncovered, at 400° for 20-25 minutes.