Cheddar Bay Biscuit Chicken Pot Pie

Ingredients

• 32oz Spaghetti sauce low sodium Bove's
• 350g chicken thighs
• 350g tempura crispy chicken (Costco)
• 350g ham (diced)
• 350g jumbo shrimp (cleaned & tails off)
• 1 1/2 cup cheddar cheese
• 1 cup mozzarella cheese
• 2 cups low-fat milk
• 2 TBSP minced garlic
• 1 bag frozen mixed vegetables
• 1 bottle (475ml) chicken broth
• 1 box (340g) cheddar bay biscuit mix

Method

1. Preheat oven to 375 degrees F.
2. In a medium sized pot over medium heat, combine chicken broth, milk, poultry seasoning, garlic powder, onion powder, and salt. Add frozen veggies and let cook for 2-3 minutes.
3. Add cornstarch to thicken the mixture.
4. Add diced chicken to broth mixture and stir to combine.
5. Bake at 350 F for 15 minutes.

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