Ingredients:

• 3 Tablespoons Butter
• 1 Small Onion, diced
• 2 cloves garlic, minced finely
• 2/3 cup flour
• 4 cups chicken stock
• 2 cups milk
• 2 cups chicken breast, cooked and cubed or shredded
• 2 cups frozen mixed vegetables
• 1/2 teaspoon thyme
• salt and black pepper
• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup butter, melted
• 1 cup whole milk
• 1 1/2 cups sharp cheddar cheese, shredded
• 3 Tablespoons Butter, Melted
• 1/2 Teaspoon Garlic Powder
• 1 Tablespoon Fresh Chopped Parsley

Directions:

1. Preheat oven to 400 degrees. Lightly spray a 9×13 casserole dish with non-stick spray.
2. Melt the butter in a large pot over medium heat. Add onions and garlic, cook for 3-5 until onions start to turn translucent. Stir often or garlic will burn. Whisk in the flour to the onions and garlic. Allow the flour to cook for 1-2 minutes while stirring constantly.
3. Gradually whisk the chicken broth and milk into the flour mixture. Stir constantly for 3-5 minutes while mixture bubbles and thickens. Stir in the shredded chicken, vegetables, and seasonings.
4. Pour the filling into the prepared baking dish. Bake in preheated oven for 15 minutes.
5. In a large bowl mix together the flour, baking powder, salt, garlic powder, melted butter and milk. Stir in the shredded cheddar.
6. Remove the casserole dish from the oven. Working quickly, drop the cheddar biscuits on top of the casserole evenly. Return to the oven and cook for another 15 minutes, until the biscuits are cooked through.
7.  Stir together butter, garlic powder and parsley in a small bowl and brush over the tops of the cooked biscuits. Serve warm.