Chicken Pot Pie Reverse - cooking recipe

Ingredients

PART 1
1 tablespoon extra virgin olive oil
1 cup onion, diced
2 tablespoons minced garlic
2 -3 boneless skinless chicken breasts
spices
PART 2
10 ounces frozen mixed vegetables, thawed
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
salt
pepper
PART 3
1 cup cheddar cheese, shredded
1 (12 ounce) can biscuits

Preparation

For part 1,saute diced onions and minced garlic in olive oil until onions are soft. Place in a bowl to the side.
Pan-sear chicken with spices to taste until cooked all the way through.
Cube chicken into bite-size pieces. Place in same bowl to the side.
For part 2, combine all ingredients in an 11x7 casserole/baking dish. Mix until well blended.
Add chicken, onions and garlic. Mix well.
Bake at 375F for 10-15 minutes.
For part 3, remove dish from oven and sprinkle shredded cheese over the top.
Place uncooked biscuits, slightly flattened, to cover the top of casserole.
Bake at 375F for another 20-25 minutes, or until biscuits turn golden brown.
Check to make sure the bottoms of biscuits are cooked, without overcooking the tops.
Let cool to thicken, and serve. Enjoy!