#240 quick chicken pot pie

2 frozen chicken tenders
1 carrot (sliced thin)
1/4 of an onion (diced)
1/4 cup plus 3 tbsp chicken stock
salt/pepper
2 tbsp milk
1 tbsp plus 1 tsp flour
1 tbsp butter

topping:
1/2 cup jiffy mix
~2 tbsp milk

Boil chicken and carrot in water until chicken is cooked (about the time to do everything else ~10 mins), meanwhile saute onion in butter until translucent, then add flour, salt and pepper and stir ~30 mins, add milk/stock and simmer until thickened ~2 mins, take off heat. Mix jiffy and milk knead into a ball, press out to the size of the baking pan (4x8 in jelly roll type pan). Remove chicken from water and shred with 2 forks, place in bottom of pan, add carrots and then pour over the thickened sauce. Top with the jiffy-roll mixture and bake ~15 mins at 425 until top is brown.

adapted from recipezaar