In a large pot, combine 2 lbs chicken, 6 cups water, 1 halved onion, 1 chopped carrot, 1 chopped celery, 2 smashed garlic cloves, 1 bay leaf, 1 tsp peppercorns, thyme, parsley, ½ tsp turmeric, and 1 Knorr chicken cube.

Bring to a boil, then reduce to a gentle simmer. Simmer uncovered for 30–40 minutes.

Remove chicken, shred, and set aside.

Strain the stock. Discard solids.

Reserve 2 cups of stock and stir in ½ teaspoon salt. Refrigerate until ready to use.

In a large skillet, heat 2 tablespoons oil or butter over medium heat.

Add 1 chopped onion and sauté for 3 minutes. Add 2 minced garlic cloves and cook for 30 seconds.

Stir in ¼ cup flour and cook for 1–2 minutes until lightly golden.

Slowly whisk in 2 cups homemade stock and 1 cup milk, stirring until smooth.

Add 1 tsp salt, ½ tsp pepper, ½ tsp thyme, ½ tsp garlic powder (optional), and ⅛ tsp nutmeg (optional).

Simmer 5–7 minutes until slightly thickened but still loose.

Stir in shredded chicken and frozen vegetables. Simmer 3–4 minutes.

If it gets too thick, stir in a splash of stock or milk to loosen.

Preheat oven to 375°F. Line a tray with a silicone baking sheet or parchment.

Place biscuits on tray and prebake for 6–8 minutes, until just puffed and lightly golden on the bottoms.

Remove from oven and place baked side down on hot pot pie filling in a 9x13 dish.Bake Final Dish:

Bake pot pie uncovered at 375°F for 15–18 minutes, or until:• Biscuit tops are golden• Filling is bubbling around the edges

If biscuit tops brown too quickly, tent loosely with foil halfway through.