Chicken Pot Pie

From the kitchen of : Tami
1 lb. chicken, chopped in bite size pieces
1 onion, chopped
2-3 carrots, peeled & chopped
2-3 stalks of celery, chopped
1 C. peas
2 cans cream of chicken soup
1 can chicken broth
2 potatos, peeled & chopped (optional)
1 can flaky buiscuits

Peel buiscuits in half. Flatten 1/2 of them and push them in the bottom of a casserole pan. Flatten the other 1/2 and set aside.

Sprinkle chicken with Mrs. Dash seasoning blend and cook. Add onion, carrot, celery and potatos. Cook until vegetables are al dente. Add the soup and broth. If the mixture is too thin, then whisk in a couple teaspoons of flower. Bring to a boil, then add peas.

Dump the mixture into the casserole pan on top of the buiscuits. Place the reserved 1/2 of flattened buiscuits on top and cook according to the buiscuit directions.

*The great thing about this recipe is you can alter it to whatever you have on hand. You can use more or less chicken or even use different vegetables.