Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into 1-inch cubes. place chicken and broth in skillet; cover and bring to a boil over high heat. reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender. while chicken is cooking, mix flour and butter; set aside. combine mixed vegetables, mushrooms, basil, oregano and thyme in 2-quart casserole. add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. cook and stir until thickened. add to vegetable mixture; mix well. preheat oven to 450 degrees. blend biscuit mix and milk in medium bowl until smooth. drop 4 scoops batter onto chicken mixture. bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.

Target recipe: heat oven to 425°f make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan. in 2-quart saucepan, melt butter over medium heat. add onion; cook 2 minutes, stirring frequently, until tender. stir in flour, salt and pepper until well blended. gradually stir in broth and milk, cooking and stirring until bubbly and thickened. stir in chicken and mixed vegetables. remove from heat. spoon chicken mixture into crust-lined pan. top with second crust; seal edge and flute. cut slits in several places in top crust. bake 30 to 40 minutes or until crust is golden brown. during last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. let stand 5 minutes before serving.