This is an easy chicken potpie recipe that I found in my Taste of Home magazine. I decided to try this one when my sister-in-law was visiting, because I thought it would be a hit. The adults liked it, but I can’t say the same for the kids.
1 pkg (16 oz) frozen vegetables for stew, thawed and coarsely chopped
1 jar (12 oz) chicken gravy
2 cups shredded cheddar cheese
2 cups cubed cooked chicken
1 cup biscuit/baking mix
1/4 tsp dried thyme
1/4 cup 2% milk
Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 11×7 baking dish.
Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mix, spread gently.
Bake, uncovered, at 375 for 23-27 min or until golden brown. Let stand for 5 minutes before serving.