CHICKEN POT PIE CASSEROLE

Chicken Pot Pie Casserole
with Biscuit Topping
From the kitchen of: Wiley & Company Homestead

1/2 cup chopped onion
2 garlic cloves, minced
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
2 cup potatoes, cubed and pre-cooked
1 package (10 ounces) frozen mixed vegetables
4 cups cubed cooked chicken
DUMPLINGS
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup milk
In a large saucepan, saute the onion and garlic in butter until tender. Stir in the flour,sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add frozen mix vegetables and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.
For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.
Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
Yield: 6-8 servings.