Here is an easy version of chicken pot pie. The hard work of cooking the chicken, preparing the veggies and making the sauce and biscuits is all done for you. It does take a while to bake, but you can be doing other things while it does. Nothing beats finding an easy entree for supper.

CHICKEN POT PIE
2 cups diced cooked chicken breast or
2 large cans of chicken
1 cup frozen peas
2 carrots, peeled, sliced
1 stalk celery, sliced
1/2 cup diced onion
16 ounce can chicken broth
1 can cream of chicken soup
2 cups milk
2 cups biscuit mix
1/2 cup margarine, melted

To prepare the chicken filling, combine chicken broth with carrots, peas, celery and onions in large saucepan over medium heat. Bring to a boil. Reduce heat. Cover and simmer until carrots are tender. Remove from heat. Add soup and chicken broken into pieces. Mix enough to blend in soup well but not further break up chicken pieces. Pour into well greased 9 by 13 inch baking pan or casserole. Combine biscuit mix, milk and melted butter in medium bowl. Whisk until well blended but still lumpy. Pour batter over top of chicken mixture. Bake, uncovered, at 350 F. for 1 hour or until browned and bubbly.