Chicken Pot Pie with Biscuits

Ingredients

• 3 cups of shredded chicken

• 2 10.5 oz cans of cream of chicken soup

• 2 cups of mixed veggies of your choice (I used carrots, celery and onions)

• 8 canned biscuits

• 2 tbsp of melted butter

• 1 cup of milk or milk alternative

• salt

• pepper

Directions

1. Preheat the oven to 375.

2. Spray a baking sheet and a glass casserole dish with nonstick spray

3. Melt 1 tbsp of butter in a frying pan and add your veggies and cook until soft on medium heat.

4. While your veggies are cooking, put your biscuits in the oven for 8 minutes. This will make sure the bottoms don’t get soggy later on.

5. Add shredded chicken, cream of chicken soup, and milk to your veggies and cook until bubbling.

6. Pour your chicken mixture into a casserole dish and top with half baked biscuits.

7. Bake uncovered for 20 minutes until biscuits are golden.

8. Let cool and enjoy!

9. Pour your mixture into your casserole dish and place your half baked biscuits on top.