Chicken Pot Pie

I'm sure there are a million variations of this. I haven't even made it in forever since things with a cream sauce aren't very healthy. But I needed a dinner, hadn't planned ahead so had to make due with what I had around, and this is what happened. My husband said, and I quote, "This is great!" 7-yo asked to taste it, and then announced, "MMmm, I like this." 5-yo asked for some, surprisingly enough, but didn't eat it. 3-yo mostly just ate the biscuits off the top, but not too bad for something that I had to throw together.

I usually make this with cornbread on top, but I was out of cornmeal. Actually this cooked better because there were spaces in between the biscuits. Maybe I can try doing blobs of cornbread next time, see if that works.

1-16oz. bag frozen mixed vegetables, cooked and drained
1 chopped onion
1/4 c butter or Smart Balance
1/3 c flour
1/2 t salt
1 t sage
1 t marjoram (or at least what I think is marjoram from my herb garden, I'm not sure though)
pepper
2 c chicken broth
3/4 c milk
3 c. cooked chicken or turkey, cut into bite size pieces.
1/4 c parsley, chopped

Biscuit topping:
2 c flour (I used part whole wheat)
1 T baking powder
2 t sugar
1/2 t cream of tartar
1/4 t salt
1/2 c canola oil (or make it authentic with butter)
1 c milk

In a saucepan, melt butter and saute onions until tender. Stir in flour, salt, sage, marjoram, and pepper. Add chicken broth and milk all at once, and stir until thickened and bubbly. Stir in vegetables, chicken, and parsley. Pour mixture into a 9x13 pan.

Mix the dry ingredients for the biscuits. Then add oil and milk, and stir as little as possible. (We are cheating with the oil here, so you don't want to push your luck by beating the batter.) Spoon mounds of batter on top of HOT chicken mixture.

Bake at 400 for about 20 minutes, or until biscuits are golden and chicken mixture is very bubbly.