Almost Homemade Chicken Pot Pie - cooking recipe

Ingredients

2 quarts water
2 lbs chicken breasts or 1 whole chicken
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (15 ounce) can low sodium chicken broth
1 lb fresh mushrooms, sliced
3 cups of raw peeled and chopped potatoes
1/3 cup celery
1 cup yellow onion
1/4 cup garlic, minced
1/2 lb carrot, cleaned (I prefer baby carrots already peeled)
1 (15 ounce) can corn
1 (15 ounce) can peas
2 (6 ounce) cans biscuits (I prefer ones that have butter in already in them)
1/2 teaspoon salt and pepper, to taste

Preparation

Boil chicken breast and reserve 1 cup of the liquid.
While chicken is cooling, add both cans of soup and can of chicken broth to the reserved liquid.
Add all of potatoes, carrots, celery, garlic, onions, corn, and peas to this mixture.
Cook on a low simmer for 20 minutes.
Shred or cut chicken into bite-size pieces.
Add chicken to mixture and stir together.
Salt and pepper to taste.
Add everything into a greased 13x9-inch pan.
I prefer a glass baking dish or casserole dish.
Top with the 2 cans of biscuits and bake at 350 degrees for an additional 30 minutes.
Let cool for at least 15 minutes before serving.