Step 1

Cook and cube chicken. Allow to cool.

Step 2

Chop onion and red pepper and slice the mushrooms.

Step 3

Add the chicken, onions, red peppers, mushrooms, and peas to a large resealable plastic bag. Add in the seasonings and give it a quick shake. Remove excess air from the bag, seal and freeze.

Step 4

Take the filling out of the freezer to thaw. Dump the bag contents into a skillet over medium-high heat. Cook for 5 minutes.

Step 5

Add the butter and flour and stir. When well mixed in, slowly pour in the milk.

Step 6

Heat for another 3-5 minutes until sauce has thickened slightly.

Step 7

Transfer the chicken pot pie filling to a casserole dish.

Step 8

Top with the country biscuits.

Step 9

Bake at 400° for 18-20 minutes and the biscuits are golden brown.