Bake chicken pot pie


°1 packet Pilsbury Grands Biscuits 8 biscuits
°2 tablespoons butter
°1 small package frozen vegetable mix: carrots, peas, corn and green beans
°2 cooked and chopped chicken breasts
°1-2 cups chicken broth adapted to your preference
°1 can of cream of chicken soup regular size
°Salt and pepper to taste


Heat the oven to 400 degrees.
In a large skillet, heat the butter over a medium heat. Add the vegetable mixture to the skillet and sauté until the vegetables are softened, about 5-7 minutes. Add salt and pepper to taste.
Whisk in chicken broth and cream of chicken soup. Let the sauce simmer for one minute, until it thickens. Season with more salt and pepper to taste.
Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well combined. If the filling is too thick, add chicken broth.
On a tray lined with parchment paper, bake the cookies for half the time listed on the "pre-baking" box. Take them out of the oven.
Pour filling into a greased 13x9 inch baking dish. Place 8 crackers over the filling (partially baked), flipping them from top to bottom until you are not sure about baking on the other side. Bake for an additional 10 minutes, until cookies are golden and filling is bubbling. Cool for 5 minutes before serving. Enjoy!