Easy Chicken Pot Pie - cooking recipe

Ingredients

3 lbs boneless skinless chicken breasts, diced
2 onions, diced
1 lb carrot, peeled and sliced
1 bunch celery, sliced
water, to cover
1 tablespoon salt
1 teaspoon pepper
2 (15 ounce) cans English peas
2 (7 1/2 ounce) packages Pillsbury refrigerated biscuits
1 (10 3/4 ounce) can cream of mushroom soup

Preparation

Place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. Bring to a boil and simmer 20 to 30 minutes until vegetables are tender.
Scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. You can use 2 cans of cream of mushroom if you like. I only used one because I didn't have the fat free. Taste to adjust seasonings. Freeze the rest of the broth, if desired, to use in other recipes. It's delicious.
Put casserole in oven until just bubbly at 450 degrees.
Top with biscuits. Put in the oven at 450 for 8 to 10 minutes. Cook until biscuits are golden.