Chicken Pot Pie

Roughly based on Eating Well recipe with a rue based on Condensed Soup recipe then topped with Garlic Biscuits.

Chicken Pot Pie

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken breast, trimmed, cut into 1/2-inch or smaller cubes
• 1 cup sliced green onions
• 1 teaspoon minced garlic
• 1 10- or 12-ounce bag frozen mixed vegetables (2-2 1/2 cups), thawed
• 1 tablespoon butter
• 3 tablespoons flour
• 1 cup chicken stock
• 3/4 cup milk
• 1 teaspoon dried thyme
• salt and pepper 
• 1 cup whole-wheat flour
• 1¼ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• 1 cup freshly grated cheddar cheese (sharp or mild, or a combination)
• ¼ cup melted butter
• ½ cup milk
•  ¼ cup finely chopped green onion

Preparation

1. Preheat oven to 425°F.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring often, until it turns white, about 5 minutes. Remove to a plate. Add the remaining 2 teaspoons oil, green onions and garlic, reduce heat to medium and cook, stirring, until slightly softened, 2 to 3 minutes. Stir in vegetables; cook, stirring occasionally, until hot, 2 to 4 minutes. Remove to plate.
3. Melt butter in skillet. Add flour stirring constantly. Slowly pour in broth, followed by milk, whisk frequently and bring to a boil. Add seasonings. Cook and whisk until thickened, about 8 minutes. Add the chicken and veggies back into pot and stir thoroughly until warm.
4. In a medium sized bowl whisk together the flour, baking powder, salt, and garlic powder. Use a fork to stir in the grated cheese.
5. Mix in the melted butter and milk until well combined, but not over-mixed.
6. Put the chicken and veggie mixture into a large casserole dish. Then drop heaping spoonfuls of the mixture on top. 
7. Bake for 20 minutes or until biscuits are cooked through.