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Chicken Pot Pie Casserole with Biscuit Topping From the kitchen of: Wiley & Company Homestead 1/2 cup chopped onion 2 garlic cloves, minced 1/4 cup butter, cubed 1/2 cup all-purpose flour 2 teaspoons sugar 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon pepper 4 cups chicken broth 2 cup potatoes, cubed and pre-cooked 1 package (10 ounces) frozen mixed vegetables 4 cups cubed cooked chicken DUMPLINGS 2 cups biscuit/baking mix 2 teaspoons dried basil 2/3 cup milk In a large saucepan, saute the onion and garlic in butter until tender. Stir in the flour,sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add frozen mix vegetables and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish. For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture. Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. Yield: 6-8 servings.