Chicken Pot Pie

When the forecast includes snow, you should be sure that you have some staples in the house for a few different meals. If you have a freezer and a pantry, this one is a no-brainer.

Chicken Pot Pie

2 pounds boneless, skinless chicken breasts
1 2-pound package of frozen mixed vegetables
1 can cream of something soup (mushroom, chicken, celery)
1 cup water
1 stick butter (1/2 cup)
1 and 1/2 cups self-rising flour
1 and 1/2 cups buttermilk
seasonings

Spray a large casserole with cooking spray. Spread the frozen mixed veggies over the bottom of the pan. Cut the chicken into bite size pieces and add to the pan. Sprinkle with seasonings (pepper, thyme, sage, parsley are suggestions). Be careful adding salt, because the other ingredients already include it, and you don't want it too salty. Mix the soup and the water together until combined, pour over chicken and veggies. Put this into a 350 degree oven for 15 minutes. Melt the butter in the microwave (or pot), mix in the flour and the buttermilk. Carefully pull the casserole out of the oven and dollop the biscuit mixture over the top of the casserole. Bake at 350 degrees for another 45 minutes. The chicken/veggie mix should be bubbling around the sides of the casserole, and the biscuit mixture should be golden brown. Serve as is, or over rice. Everybody's favorite part is the biscuit! Enjoy the snow...