Chop onion and red pepper and slice the mushrooms.
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 the excess air from the bag and seal before freezing.
Cooking instructions:
Thaw.
Melt 2 Tbsp. butter in skillet. Add 2 Tbsp. flour. Cook for 1-2 min.
Slowly add 1 cup milk to skillet, stirring constantly. Add contents of bag. Bring to boil and allow to thicken.
Add the butter and flour and stir. When well mixed in, slowly pour in the milk.
Heat for another 3-5 minutes until the sauce has thickened slightly.
Transfer the chicken pot pie filling to an oven-safe casserole dish.
Top with the country biscuits.*
Bake at 400° for 18-20 minutes and the biscuits are golden brown.
Notes
*I like to split the biscuits in half lengthwise so they are thinner and less doughy. I like more of a crispy texture, but if you prefer more of a dumpling texture, leave the biscuits whole when placing them on top.