Dutch Oven Chicken Pot Pie

With a rich, creamy filling and delightfully fluffy biscuit topping, this is the kind of dish that seems like it takes all day to make. Our method is ready in under an hour, so you can enjoy even more time gathered around the
table.

Prep time: 5 minutes
Cook time: 33 minutes
Total time: 38 minutes
Serves: 8

Ingredients:
● 2 tablespoons Food Club Olive Oil
● 2 (12.5-ounce) cans Food Club Canned Chicken Breast, drained
● 1 (10-ounce) package Food Club Steamin’ Easy Mixed Vegetables, cooked and drained
● 1/4 cup Food Club All-Purpose Flour
● 1 teaspoon Food Club Salt
● 1/2 teaspoon Food Club Black Pepper
● 1 cup Food Club Chicken Broth
● 1/2 cup Food Club Half & Half
● 1/2 cup Food Club Whole Milk
● 1 (7.5-ounce) can Food Club Homestyle Jumbo Biscuits
● 1 cup Food Club Shredded Mild Cheddar Cheese
● Chopped fresh parsley, for garnish
Method:

1. Preheat oven to 375°F. Heat oil in a Dutch oven over medium heat. Add chicken breast
   and mixed vegetables, and cook until warmed, about 2-3 minutes.
2. Sprinkle with flour, salt and pepper, and cook until lightly toasted, about 1 minute. Slowly
   pour in chicken broth, half & half, stirring constantly until smooth.
3. Bring mixture to a simmer and cook until slightly thickened, about 5 minutes. Remove
   from heat. Top chicken mixture evenly with biscuits and sprinkle with cheese. 4. Cover
   and bake until biscuits are golden-brown and cheese is melted, about 20-25 minutes.
   Garnish with parsley and serve.