Herb-Roasted Chicken Pot Pie

1. 1

   Preheat oven to 400 degrees. In a medium saucepan, combine milk, chicken broth and cornstarch. Bring to a boiling over medium-high heat and boil one minute, stirring constantly. Stir in herb-roasted chicken and vegetables. Heat until hot.

2. 2

   Spoon into a 1 1/-quart casserole. Cut biscuits in half, arrange, cut-side down on top of hot chicken mixture, covering completely. Bake until mixture is bubbling and biscuits are golden, about 20 minutes.

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