Chicken Mushroom Pot Pie

Note from Cheri: This recipe, which comes to us courtesy of the Mushroom Council is really handy in that it uses the leftovers from Herb Roasted Mushrooms, Chicken & Vegetables. Double duty recipes, such as this one, can save you tons of time in the kitchen. They also cut down on the boredom typically associated with leftovers. Follow this link for the first recipe you'll need. For more information about mushrooms, as well as lots of other great mushroom recipes, follow this link.

1 cup milk 1 cup chicken stock 2 T corn starch 4 cup reserved Herb Roasted Mushrooms, Chicken & Vegetables 1 12 oz. package refrigerated buttermilk biscuit dough

Serves 4 Preheat oven to 400°F. Combine milk, stock and corn starch in a medium saucepan. Bring to a boil over medium high heat and boil for 1 minute, stirring constantly. Stir in the the Herb Roasted Mushrooms, Chicken & Vegetables and heat until hot. Spoon mixture into a 1 1/2 quart casserole dish. Cut each raw biscuit in half. Arrange cut biscuits, cut side down, over hot chicken mixture, covering it completely. Bake until mixture is bubbling and biscuits are golden brown, about 20 minutes.