Chicken Pot Pie - cooking recipe

Ingredients

2 cans of drained mixed vegetables
2 cans cream of chicken soup
5 large skinless, boneless chicken breasts
2 pkg of four cheese mexican
1 1/2 c. chicken broth
2 1/2 c. flour
3 heaping tbsp crisco shortening
milk

Preparation

Make biscuits using flour, crisco and milk to desired consistency.
Bake at 350\u00b0 until bottom of biscuits are brown but not completely done.
Boil chicken breasts until done.
Save 1 1/2 cups of broth.
Mix veggies, soup, and 1 pkg of cheese, cooked chicken and chicken broth.
Mix well.
Cut biscuits in half, put in baking dish with the middle part down, golden brown side up; save top half of biscuit for the topping of the pot pie.
Pour vegetable mixture over biscuits.
Pour 1 pkg of cheese over the mixture, add biscuit top and bake 20 minutes.