Ingredients

• 2 tbsp butter, divided
• 1 yellow onion, diced
• 2 cups frozen mixed vegetables
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 2 cups shredded cooked chicken
• 1 roll store-bought biscuit dough
• 1 tsp dried parsley
• Salt and pepper to taste

Preparation

Preheat the oven to 350ºF.
In a large oven-safe skillet, melt half of the butter over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add the frozen mixed vegetables and cook until they are hot, about 1 minute. Add the flour and cook, stirring, for 1 minute. Stir in the chicken broth and milk until everything is well combined. Stir in the chicken and season with salt and pepper to taste. Continue to cook until the mixture begins to simmer and thickens slightly, about 3 minutes. Turn the heat off.
Arrange the biscuit dough on top of the chicken filling. Transfer the skillet into the oven and bake until the biscuits are golden, about 10 to 12 minutes.
While the pot pie is baking, melt the remaining buter in a small skillet. Stir in the parsley. Once the pot pie is baked, brush the top of the biscuits with the melted butter.
Serve immediately or store in the refrigerator for up to 3 days.