Quick Chicken Pot Pie

• 4 chicken breasts
• 1 can cream of chicken soup
• 1 small onion, chopped
• 1 small can English peas, drained
• salt and pepper to taste
• 1 or 2 cans buttermilk biscuits
• 4 to 6 Irish potatoes, peeled and sliced into 1/4-inch circles
• 1 or 2 Tbsp. cornstarch

1. Cover chicken with water in pot; add onion, salt and pepper and cook until chicken is tender.
2. Remove chicken to cool.
3. Pull into small pieces.
4. Add soup and slices of potatoes and cook until potatoes are tender.
5. Mix cornstarch with 1/4 cup cold water until smooth.
6. Pour into hot mixture to thicken.
7. Add chicken (without bones) and peas to the potatoes.
8. Spray deep dish with Pam.
9. Pour mixture into dish.
10. Open cans of biscuits; place on top of hot chicken and potato mixture.
11. Bake at 400u0b0 until biscuits are brown.

chicken breasts, cream of chicken soup, onion, english peas, salt, buttermilk biscuits, irish potatoes, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=184654 (may not work)