Homemade Chicken Pot Pie a la Kristin

When discussing the simple lasagne recipe, Kristin told me about her easy family favorite chicken pot pie recipe. It too is a snap to make and truely enjoyed the the whole family. It's a great way to use up leftover turkey or chicken too. She didn't have any specific quantities so this is showing how I made it. Like most of these homemade recipes, they taste even better when you add your own flair. For instance, if you like more chicken, add it. If you prefer different veggies, go for it. This is what I did to use as a guide.

Chicken Pot Pie Ingredients:
Crust ingredients: 1 tube of buttermilk biscuits, 1/2 t. each parmesan, basil, and parsley

Pot Pie ingredients: cooked chopped chicken or turkey(I used about a cup)
one can of cream of chicken or mushroom soup
veggies (about one cup from bag of frozen veggies)

Homemade Chicken Pot Pie Instructions:
Chop each biscuit into quarters. Put all the quartered raw biscuits into a baggie with cheese and spices and shake. Bake according to biscuit instructions (minus a few minutes )

Warm the chicken, veggie, soup mixture on top of the stove. When warm, place in a casserole dish. Put the biscuit pieces on top. Bake at 350 for about 20 minutes.