Easy Chicken Pot Pie
4 tablespoons butter
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 cup flour
1/4 cup dry sherry
3 cups chicken broth
1/4 cup heavy cream
1 lb cooked chicken, cut into bite size pieces (rotisserie chickens from the grocery store work really well for this)
1 cup frozen veg, thawed
Melt butter in dutch oven, then add garlic and thyme and cook until fragrant, about 15 seconds.
Stir in the flour.
Slowly whisk in the sherry, scraping up any browned bits.
Stir in chicken broth and cream.
Simmer until thickened about 10 min.
Season with salt and pepper to taste.
Stir in chicken and veg, warming thoroughly.
Pour into pan, top with a can of biscuits cut into pieces.
Bake at 375* for 15 min or until biscuits are done.
Serve and Enjoy!