Spring Vegetable Chicken Pot Pie

Name: Spring Vegetable Chicken Pot Pie
Yield: 8
Ingredients: 6 tablespoons butter; 1 package (8 oz) sliced mushrooms; 1 large onion, finely chopped; 2 medium carrots, peeled and sliced 1/4-inch thick; 1/4 cup Gold Medal™ all-purpose flour; 2 1/4 cups Progresso™ chicken broth (from 32-oz carton); 1 cup whole milk; 1 medium Yukon gold potato, peeled and cut into 1/2-inch cubes; 4 cups shredded cooked chicken; 1 1/2 cups 1/2-inch pieces asparagus; 3 tablespoons chopped fresh parsley; 1 1/2 teaspoons chopped fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits, quartered

Spring Vegetable Chicken Pot Pie was pinched from <a href="http://www.tablespoon.com/recipes/spring-vegetable-chicken-pot-pie/53ec7ffe-e507-4137-816f-688ab9a63806" target="_blank">www.tablespoon.com.</a>

"Asparagus and mushrooms bring a taste of spring to this quick and easy chicken pot pie...."

INGREDIENTS

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6 tablespoons butter

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1 package (8 oz) sliced mushrooms

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1 large onion, finely chopped

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2 medium carrots, peeled and sliced 1/4-inch thick

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1/4 cup Gold Medal™ all-purpose flour

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2 1/4 cups Progresso™ chicken broth (from 32-oz carton)

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1 cup whole milk

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1 medium Yukon gold potato, peeled and cut into 1/2-inch cubes

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4 cups shredded cooked chicken

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1 1/2 cups 1/2-inch pieces asparagus

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3 tablespoons chopped fresh parsley

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1 1/2 teaspoons chopped fresh thyme leaves

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1 teaspoon salt

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1/2 teaspoon freshly ground black pepper

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1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits, quartered

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