The ultimate comfort food: chicken pot pie. Make it in a flash when you use biscuits instead of a crust and rotisserie chicken.

Biscuit-Topped Chicken Potpie

Preheat oven to 375 degrees. Place biscuits 1-inch apart on a baking sheet; sprinkle with Parmesan cheese. Bake for 11 to 15 minutes or until golden. Cool on a wire rack.

In a large skillet melt butter over medium-high heat. Sauté shallot and garlic in butter until tender. Stir in frozen vegetables; cook for 2 minutes, stirring occasionally.

In a medium bowl, combine gravy, milk, sour cream, thyme and pepper. Stir chicken and gravy mixture into skillet. Cook and stir until heated through. Spoon mixture into serving bowls; top each serving with a biscuit.