Chicken Pot Pie

I have been bringing a couple dinners to some close friends to help them with adjusting to life at home with their baby, who is also my great nephew.  He was born 3 1/2 months premature and recently came home from the hospital.  Both he and his parents have been so courageous during the time while he was in the hospital and I wanted to do whatever I could to help, even if it is just bringing dinners once in a while.  I wanted to bring them something that could easily be heated up, or frozen for another time.  I turned to my favorite source, Stephanie Cooks, and found a great casserole that was both easy to assemble and delicious.  Sorry for the shadows in the picture!  I had forgotten my camera and had to use my IPhone instead.

Source: Stephanie Cooks

Ingredients:

1 pound of chicken breasts, frozen or fresh
1 bag of mixed veggies  (I used carrots, corn, and greenbeans)
1 tube of 10 refrigerator biscuits
1 can of 98% fat free cream of chicken soup
1/2 cup of chicken broth
1 cup of chicken gravy
Garlic powder
Onion powder
Salt and pepper
2 tablespoons of cheddar cheese

Directions:

Preheat the oven to 375.

Place the chicken, cream of chicken soup, and chicken broth in the crock pot. Cook on low 5 hours or until the chicken is cooked, shred and set aside. Don't drain the chicken- you will use the gravy.

In a 9 inch pie dish combine the chicken and the gravy it is sitting in, the bag of frozen veggies, and the chicken gravy. Stir to evenly coat.

Open the biscuits and slice each biscuit into 4 pieces. Evenly distribute the biscuits over the chicken and veggie mix. Top with garlic powder, onion powder, salt, and pepper to taste. Sprinkle on the cheddar cheese.

Bake for 20-25 minutes or until the biscuits are golden and the gravy is bubbling.