Weeknight Chicken Pot Pie

2 chicken breasts, cooked and cut into bite-sized squares
1 onion, diced
3 tablespoons of butter
2 tablespoons of flour
2 cups of chicken broth
1 cup of frozen peas and carrots
Garlic powder
Thyme or oregano
Salt and Pepper
Store bought biscuits (I made some from a bag from the freezer section of the grocery store)

This recipe went so fast, I forgot to take photos as I went along.

In a pan melt one tablespoon of butter and cook the onions. When they are soft, add the chicken, peas and carrots. Heat all this up and then set it aside in a bowl.

Melt the remaining two tablespoons of butter in the pan and add the flour, stirring it with a fork to remove the lumps and make a paste. Let it bubble for a minute and then add in the chicken broth, stirring. When the sauce starts to bubble, add the garlic powder, oregano, salt and pepper.

Pour the sauce over the chicken mixture and stir to combine.

Serve about two large scoops full in a bowl topped by a biscuit. I cut the biscuit in half to make it more like the topping of a pot pie.