A comforting and easy-to-make chicken pot pie with a golden biscuit topping.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a golden crust.
In a mixing bowl, combine the green beans, corn, peas, carrots, potatoes, onion, garlic, chicken, and basil.
Mix thoroughly to ensure even distribution of flavors.
Transfer the mixture to a baking dish, spreading it out evenly.
Use a dish with enough depth to hold the filling and topping.
Prepare the biscuit mix according to the package instructions and spread it over the filling, leaving some gaps for steam to escape.
Leaving gaps in the topping prevents sogginess.
Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown.
Check the pie halfway through to ensure even baking.
Remove from the oven and let cool slightly before serving.
Cooling allows the filling to set, making it easier to serve.
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