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!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits), quartered SAVE $

source:https://www.tablespoon.com/recipes/spring-vegetable-chicken-pot-pie/53ec7ffe-e507-4137-816f-688ab9a63806?utm_medium=social&utm_source=pinterest&utm_campaign=bake&utm_content=dinner&crlt.pid=camp.hevoehzxrppv

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