Danielle's Biscuit Crusted Chicken Pot Pie

That's right. I claim this recipe. It's my new favorite. It's easy, amazingly delicious, and my boyfriend asked for seconds. There, that last statement. That's my proof. My boyfriend asked for seconds and took like half of the 3 servings that remained. It's that good. My pictures don't do it justice, try it and test it out for yourself - let me know what you think.

As you can see, this was also baked in the stoneware dish of my Crock-Pot. WHO KNEW RIGHT?!?! Ok, on to the important information. 

Time to prep: 20 min
Time to cook: 15 min- or until crust is golden brown
Servings: 4-6 depending on serving size (we ate like hogs that night, so ours only made 4 servings)

Ingredients:

• 4 chicken tenderloins: cut into 1/2 inch pieces
• 1 1lb bag of frozen carrots, peas, and corn (thawed)
• 1/2 can of mushrooms
• 1 can of Kroger - Chicken Pot Pie soup
• 1 bag of Cheddar Garlic biscuit mix
• 1/2 tbsp olive oil
• 1/2 tbsp of minced garlic in olive oil
• Salt; Pepper; Italian seasoning

Instructions:

1. Preheat oven to 350 degrees
2. In a pot add olive oil, chicken, mushrooms, and garlic and cook until the chicken is cooked all the way through
3. Add the mixed vegetables, can of Chicken Pot Pie soup, and spices 
4. Cook the pot pie innards until simmering (just about to boil)
5. Pour into baking container (I used the stoneware from my crock pot)
6. In a seperate bowl, mix the package of biscuit mix according to the directions on the packet (I believe it was add 1/2 cup of water and stir. Frustratingly simple.) 
7. Once its mixed (should be a thick dough) drop spoonfuls of the dough across the top of the pot pie innards using a wooden spoon, and attempt to spread out and cover as much of the top as possible
   **If you can't get it to spread all over-it's ok. Mine didn't either. It will spread as it bakes. Trust me**
8. Sprinkle seasonings across the top of the dough
9. Bake for 15-20min or until the biscuit crust is golden brown
10. Enjoy!!