1 can Biscuits Pilsbury Grands 8 cookies
2 tbsp. melted butter
1 frozen veggie mix (carrots, peas, corn, and green beans)
2 cooked and chopped chicken breasts
1-2 cups chicken broth (adjust to taste)
1 can regular size Cream of Chicken Soup salt and pepper to taste

Preheat the oven to 400°F.
Melt the butter in a large sauce pan over medium heat. Sauté the veggie mixture in the pan for 5-7 minutes, or until the vegetables are soft. Season to taste with salt and pepper.
Incorporate the chicken broth and Cream of Chicken soup. Allow the sauce to thicken for 1 minute. To taste, season with additional salt and pepper.
Turn off the heat and stir in the cooked shredded chicken until the filling is completely mixed. If the filling is too thick, add a little more chicken broth.
Bake the biscuits for half the time suggested on the can for a “pre-bake” on a parchment-lined sheet pan. Remove them from the oven.
Fill a buttered 13-by-39-inch baking dish halfway with the filling. Top with the 8 partially baked biscuits, then flip them over top to bottom to ensure even baking on the opposite side. Bake for 10 minutes more, or until the biscuits are golden brown and the filling is bubbling. Allow to cool for 5 minutes before serving.