Recipe: Chicken Pot Pie (using cream of chicken soup, cream of potato soup, and refrigerated biscuit dough)

CHICKEN POT PIE
Source: One-Pot Wonders by Brook Noel

1 can cream of chicken soup
1 can cream of potato soup
1 can skim milk (fill 1 empty soup can with skim milk)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery flakes
1/2 teaspoon parsley flakes
3 to 4 chicken breasts, cooked, skinned and de-boned
2 cups frozen peas and carrots, cooked and drained
3 to 4 potatoes, peeled and cubed, cooked and drained
1 small to medium onion, diced finely
2 packages refrigerated biscuits

Preheat oven to 400 degrees F.

In a 13x9-inch casserole-baking dish, combine soups with milk and seasoning. Break up chicken into bite-sized pieces and stir into soups. Add cooked peas and carrots, potatoes, and the fresh onion.

Bake at 400 degrees for 20 minutes.

Remove casserole dish from oven and place prepared biscuits on top of the chicken and vegetable mixture, covering the entire dish.

Return dish to oven, reduce heat to 350 degrees and bake until the biscuits are golden brown, about 20-25 minutes.