Chicken Pot Pie With Cheese Biscuit Top

• 2 chicken breasts
• 4 cups salt water
• 2 tablespoons onions, diced
• 1/2 cup celery, diced
• 1 large carrot, diced
• 2 small potatoes, diced
• 1 (10 3/4 ounce) cream of chicken soup
• 1/4 cup sour cream
• 1 cup cheddar cheese, shredded
• 1 (6 ounce) can of 5 flakey biscuits (I use Hungry Jack)

1. Cook chicken breasts in salted water until done. Cool and chop.
2. In same water cook onions, celery, carrots and potatoes until almost done, then drain, reserving 1/2 cup of broth.
3. In a bowl mix 1/4 cup sour cream (no more) with soup and 1/2 cup broth. Fold in chopped chicken, vegetables and soup mixture. Pour into a 3 quart casserole baking dish.
4. Sprinkle cheese over mixture. Open biscuits and separate each in half to make 10 biscuits, a "must do" because I have found they don't get completely done in the middle if left whole. Cover top of casserole with the 10 biscuits pieces.
5. Bake at 375u0b0F for 25 minutes until biscuits are brown.

chicken breasts, salt water, onions, celery, carrot, potatoes, cream of chicken soup, sour cream, cheddar cheese, flakey biscuits

Taken from www.food.com/recipe/chicken-pot-pie-with-cheese-biscuit-top-252735 (may not work)