Easy Chicken Pot Pie

Ingredients1 pound rotisserie chicken meat, cut into bite sized pieces
3 cups reduced sodium chicken broth
1 1/2 cups onions, chopped
1 cup frozen hash brown potatoes
1 bag Green Giant Broccoli, Cauliflower, Carrots & Cheese Sauce Valley Fresh Steamers
2/3 cups frozen peas
1 1/2 cups skim milk
2/3 cups all purpose flour
1 teaspoon dried thyme
1 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package Grands Jr. Golden Layer Buttermilk Biscuits

Directions1Preheat oven to 350 degrees. In a large sauté pan, cook onions until translucent.
2Add the chicken broth and bring to a boil.
3While broth is heating, place potatoes and peas in a microwave-safe bowl. Cover and cook on high for 4 minutes.
4Microwave Valley Fresh Steamers according to package directions.
5Add the chicken pieces, peas & potatoes, Valley Fresh Steamers to the broth.
6Place flour in a separate small bowl. Gradually add the milk to the flour, whisking until well-combined.
7Stir in the milk & flour mixture into the broth, chicken & vegetables. Add thyme, rosemary, salt and pepper. Return to boil and cook for 2-3 minutes, until thickened, stirring constantly.
8Coat a deep dish pie pan (or 11 x 17 baking pan) with cooking spray and pour in the chicken and vegetable mixture.
9Open the biscuits, separate and place them on top of chicken mixture.
10Bake for 18-22 minutes at 350 degrees until biscuits are golden brown. Remove from oven and serve immediately.