Chicken Pot Pie - cooking recipe

Ingredients

4 or 6 chicken breasts, cooked, skinned, boned and cut into pieces
1 (32 oz.) pkg. frozen mixed vegetables
1 can cream of chicken soup
2 or 3 chicken bouillon cubes
2 cans biscuits (not the large country kind) or pie crust
3/4 c. canned milk
salt to own taste

Preparation

Cook chicken with bouillon cubes until done (in enough water to make enough broth to cook vegetables).
Remove chicken from broth; cool.
Add vegetables and cook according to package directions.
When done, add cream of chicken soup; stir to well blend soup and vegetables.
Broth is smooth.
Add canned milk.
If too thin, thicken with flour and water to desired consistency. Add chicken pieces; pour into 9 x 13 x 2-inch pan or dish.
Top with biscuits or pie crust.
Bake until topping is done, according to package directions.