Easy Chicken Pot Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3 lbs boneless skinless chicken breasts, diced
• 2 onions, diced
• 1 lb carrot, peeled and sliced
• 1 bunch celery, sliced
• water, to cover
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 (15 ounce) cans english peas
• 2 (7 1/2 ounce) packages pillsbury refrigerated biscuits
• 1 (10 3/4 ounce) can cream of mushroom soup

Recipe

• 1 place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. bring to a boil and simmer 20 to 30 minutes until vegetables are tender.
• 2 scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. you can use 2 cans of cream of mushroom if you like. i only used one because i didn't have the fat free. taste to adjust seasonings. freeze the rest of the broth, if desired, to use in other recipes. it’s delicious.
• 3 put casserole in oven until just bubbly at 450 degrees.
• 4 top with biscuits. put in the oven at 450 for 8 to 10 minutes. cook until biscuits are golden.