Chicken Pot Pie With Pepper Biscuit Topping - cooking recipe

Ingredients

INGREDIENTS FOR FILLING
4 cups cubed cooked chicken (Perdue Shortcuts)
1 small red potatoes (cubed)
8 ounces frozen mixed vegetables (carrots, corn, peas, green beans )
1/2 cup onion (chopped)
3/4 teaspoon poultry seasoning
2 (10 ounce) cans cream of chicken soup (Campbell's)
INGREDIENTS FOR TOPPING
8 ounces refrigerated biscuit dough, thawed in refrigerator (Pillsbury Grands)
1/2 tablespoon butter (melted)
1 teaspoon black pepper

Preparation

Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil and set aside.
If chicken is not already cooked, cook the chicken by sauteing in butter or boiling in water. In a small pot of water, boil the red potato until almost tender and then cut into small cubes.
In a large bowl, thoroughly combine all ingredients for the filling. Transfer to a baking dish. Cover with aluminum foil and place the baking dish onto the baking sheet. Bake for 1 hour.
Remove from oven and discard the foil. The mixture should be bubbling. Gently stir mixture to evenly distribute the heat.
Open can of biscuit dough and arrange over top of baking dish and mixture.
Brush top of biscuits with melted butter and sprinkle with black pepper.
Return to oven and continue baking for another 15 minutes, or until biscuits have risen and are golden brown.