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 (12 oz can is fine)
1 cup frozen peas
2 carrots, peeled, sliced
1 stalk celery, sliced
1/2 cup diced onion
1 small 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. Blend in soup well. Gently fold in diced chicken breast. Pour into well greased 9 by 13 inch baking pan or casserole. Combine biscuit mix, milk and melted butter in medium bowl. Whisk until blended but still lumpy. Pour batter over top of chicken mixture. Bake, uncovered, at 350 F. for 1 hour or until browned and bubbly.