Chicken Pot Pie

Tonights dinner was home made Chicken Pot Pie. It was super easy to make and tasted great. The only thing I would do different would be to double or triple everything except the biscuits. In this case there were more biscuits than meat and vegetables.  I also just cooked some chicken breasts and cut them up rather than buying rotisserie chicken.  Make it more like a Marie Calendars pot pie.

The recipe is below:
Serves 4| Hands-On Time: 25m| Total Time: 40m

Ingredients

• 1  3 1/2- to 4-pound  rotisserie chicken, meat shredded
• 1  10-ounce package  frozen mixed vegetables
• 1  10.75-ounce can  condensed cream-of-mushroom soup
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 1  10-count tube  refrigerated biscuits

Directions

1. Heat oven to 400° F. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl.
2. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 15 minutes.
3. Remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown and cooked through, about 15 minutes.