Butter | Chicken | Pepper Salt | Flour | Chicken Stock Frozen Vegetables | Parsley Parmesan | Baking Powder Sugar | Milk
Melt butter in an oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook for about 2 minutes on each side.
Add flour and whisk to combine. Slowly whisk in chicken stock. Then add vegetables and cheese. Reduce heat and allow to come to a boil, stirring occasionally.
Drop biscuits on top of pot pie. Place skillet on a cookie sheet and then slide into the oven. Bake until biscuits are golden brown.