DELICIOUS CHICKEN POT PIE


1-1/2 lbs. boneless chicken breasts
1 tube Pillsbury Grands Jr. ( smaller biscuits)
4 Tbsp. butter 
1/3 cup flour
1 medium onion, finely chopped 
1-1/2 cups chicken broth 
1-1/2 cups  milk 
2 cups frozen peas & carrots, thawed
2 tsp. soup base 
1/2 tsp. dried thyme 
1/2 Tbsp. dried parsley
1/4 tsp. salt
1/4 tsp. pepper 

Preheat oven to 400 degrees.  

In a medium sauce pan, using very low heat; melt butter with the onions, stirring a few times. While the butter is melting, rinse chicken with cold water and pat dry with a paper towel.  Using a very sharp knife and a cutting board, cut the chicken into 1" pieces.  In a large skillet over medium-high heat, sauté chicken in 1/2 Tbsp. olive oil; lightly salt & pepper as you go.  Sauté for about 5-6 minutes or until most of the pink is gone. Drain any remaining oil and remove from heat.

When the butter is melted, turn the head to medium-high. Add the flour, stirring for 1 minute. Whisk the chicken broth into the pan. (Whisk constantly.)  When it starts to thicken, whisk in the milk. Add the thyme, parsley, soup base and salt & pepper. Continue cooking on medium-high heat for about 4 minutes, stirring often. Add vegetables, continuing to stir until the mixture is heated through. Pour the sauce into the skillet with the chicken and mix well to combine.

Carefully pour the contents of the skillet into a 9 x 13 casserole dish.  Place biscuits on top making sure they don't touch.  Bake uncovered for 15 minutes or until biscuits are lightly browned.