Inside Out Chicken Pot Pie

Sometimes you just need a super easy recipe to make for dinner, and yesterday was one of those days.  I have been wanting to make chicken pot pie for some time, and I stumbled on this recipe.  You could totally play with it and make it your own, but I only added a couple ingredients the recipe didn't call for.  I also doubled the recipe to have leftovers for lunch.  Enjoy this comfort food meal!

Ingredients

1 lb skinless, boneless chicken breast cut up

1 (10.75 oz) can Campbell's Condensed Cream of Chicken Soup (I used 98% fat free)

1 (16 oz) package frozen vegetables (broccoli, cauliflower, carrots)

8 hot biscuits, split

1 clove garlic, minced

Salt and pepper to taste

*When I doubled my recipe, I used 1 can Cream of Chicken and 1 can Cream of Celery

Directions

Cook chicken in a nonstick skillet until browned, stirring often.  Add salt, pepper, and garlic.  Saute for 1 minute, then add soup and vegetables.  Cover and simmer until done.  I let it simmer for about 15 minutes, until the biscuits are done.  Serve over warm biscuits.