Chicken Pot Pie

This is an easy one that works well to double and freeze.  We don't really like the frozen veggies in casseroles because they're crunchy so I doubled this recipe and instead used one can each of green beans, corn, carrots, and peas.  I also don't roll out the biscuit topping.  I just mix it up and drop by spoonfuls on top.

Chicken Pot Pie

6 Tb butter/margarine, divided
3 Tb flour
2 cup chicken broth
1 1/4 tsp dried rosemary, divided
1/4 tsp tabasco sauce
1/2 lb cubed cooked chicken
2 medium carrots, sliced and cooked
1 cup frozen peas
1 1/2 cup dry biscuit mix
1/2 cup milk

Preheat oven to 400 degrees.  In large pan, melt 3 Tb butter.  Stir in flour, cook 1 minute.  Remove from heat.  Gradually add broth.  Stir constantly; bring to a boil for 1 minute.  Stir in 1/2 tsp rosemary, tobasco, chicken, and vegetables.  Spoon mixture into greased 2 quart baking dish.

In medium bowl combine biscuit mix and remaining rosemary.  Cut in remaining butter until mixture resembles coarse crumbs.  Stir in milk.  On heavily floured surface pat out dough 1/2 inch thick.  Cut into 10 triangles.  Arrange on chicken mixture.  Bake for 25 minutes.