Easy Chicken & Broccoli Pot Pie

• Filling
• 2 (10 ounce) cans boneless skinless chicken breasts, drained & rinsed
• 1 (10 1/2 ounce) can low-sodium cream of chicken soup
• 1 (10 1/2 ounce) can low-sodium cream of mushroom soup
• 1 (15 ounce) canned diced potatoes, drained & rinsed
• 1 - 1 1/2 cup frozen chopped broccoli, thawed
• 1 1/4 cups almond milk
• 3/4 cup shredded 2% cheddar cheese
• 1/4 - 1/2 teaspoon black pepper
• 1/4 - 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• salt, to taste
• Biscuit Mixture
• 1 cup almond milk
• 2 egg whites
• 1 1/2 cups Bisquick baking mix
• 1/2 teaspoon italian seasoning

1. Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside.
2. Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture.
3. Bake 30-35 minutes or until the top turns golden and filling is completely heated through.

filling, chicken breasts, cream of chicken soup, cream of mushroom soup, potatoes, broccoli, almond milk, cheddar cheese, black pepper, onion powder, garlic, salt, almond milk, egg whites, bisquick baking, italian seasoning

Taken from www.food.com/recipe/easy-chicken-broccoli-pot-pie-507987 (may not work)