1 cooked chicken (simmer in broth until tender)
1 stick butter, melted
3 - 4 c. low sodium chicken broth
24 oz. pkg. mixed vegetables
1 onion, chopped
3 cloves garlic, minced
3/4 tsp. salt (or to taste)
2/3 c. plain flour or 1/3 c. corn starch
Hungry Jack biscuits

Melt butter. Sauté onion and garlic in butter. Stir in flour and salt; mix. Stir in broth. Simmer over medium-low heat until thick and bubbly.

Add chicken and mixed vegetables. Pour into a glass baking dish. Add can of Hungry Jack biscuits over top and bake in oven at 400°F until biscuits are done.