Easy Chicken Pot Pie

• 1 carrott diced
• 1 white onion diced
• 3 cloves garlic
• 1 can Cream of Mushroom soup
• 1 LB boneless skinless chicken
• 1 can flaky biscuits (jumbo size)
• 1 teaspoon Accent spice
• 1 cup water or milk depending on desired thickness

1. Taking peeled apart biscuits, line an ungreased glass pie pan to 1/8 of an inch thickness. Bake for 10 minutes at 350 degrees.
2. In a skillet add 1 cup water (or milk) bring to a boil, reduce to simmer. Add whole chicken breasts and vegetables, cover and cook through. Remove chicken, dice and add back to vegie mixture. Pour Cream of Mushroom soup into skillet and let simmer till pie crust is ready.
3. Let the pie crust cool for 2 minutes. You need to let the moisture evaporate out of the crust.
4. Pour the soup mixture into pie crust. Begin tearing the remaining biscuits and lay them over top of the pie, completely covering the soup mixture.
5. Bake at 350 degrees for 10 minutes or until the top is golden brown.

white onion, garlic, cream of mushroom soup, chicken, flaky biscuits, accent spice, water

Taken from www.epicurious.com/recipes/member/views/easy-chicken-pot-pie-50120908 (may not work)