Page 176 - My Cookbook

INGREDIENTS
1 (10-3/4 oz) can condensed cream of chicken soup
1 cup chicken broth
1 3/4 cups chicken, (leftover, roasted)
1 1/4 cups frozen mixed vegetables
1 1/2 cups instant biscuit mix
1 cup whole milk
1/2 stick butter, melted
kosher salt, to taste
black pepper, to taste
Chicken Pot Pie

Chicken
Cook 50 minutes ∙ Difficulty Easy ∙ Source Pauladeen.com
DIRECTIONS
Preheat oven to 350°. Spray a 2-quart baking pan with non stick spray.
Add the soup, chicken broth and a pinch of salt and pepper to the bottom of the casserole dish and whisk together until smooth. Add the chicken and vegetables.
In a separate bowl, whisk together the biscuit mix and whole milk.
Pour biscuit mix over top of casserole. Drizzle melted butter over the top.
Bake for 35 minutes, until golden brown on top.
NOTES
Instead of using biscuit mix, you can use a piecrust over the casserole.