Chicken Pot Pie

This is an easy way to use up leftover chicken. I usually try to cook some extra chicken whenever I'm baking or boiling chicken to make salads, quesadillas, or casseroles like this.

My version is a variation of this recipe.

Ingredients
2 to 3 cups cubed, cooked chicken meat
1 can chicken broth (1 1/2 cups)
4-5 carrots, choppped
1 1/2 to 2 cups frozen green peas or any frozen mixed veggies
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 teaspoon ground black pepper

2 cups baking mix
1 1/4 cups milk
1 teaspoon garlic powder
dried parsley, optional
paprika, optional

Directions
1. In a saucepan bring chicken broth, cream of mushroom soup, and carrots to a boil. (If using all frozen veggies, add in step 2 instead.)
2. Add frozen veggies and pepper to soup mix; bring to a simmer, stirring occasionally.
3. Combine biscuit mix, milk, garlic powder, and parsley (mixture will be thin). If you don't like a lot of garlic, leave this out or decrease the amount. The garlic aroma is stronger during the baking than the taste when you eat this dish.
4. Pour hot chicken mixture into 9x13 greased oven proof dish.
5. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika, if desired.
6. Bake uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.

Serves 6-8.

Cook's notes: Don't add too many more veggies than above. Otherwise the mixture won't fit in a standard 9x13 Pyrex dish. Or even if it does fit, the biscuit mixture won't.