Quick And Easy Chicken Pot Pie

• 1 to 2 chicken breasts, cooked, chopped and drained (reserve broth)
• 1 can cream of chicken soup
• 1/2 can reserved broth
• 1 tsp. chicken bouillon granules
• 1 Tbsp. cornstarch
• 1 small can Veg-All, drained
• 1 small can sweet peas or peas and carrots, drained
• 1 small jar diced pimentos, drained
• salt and pepper to taste
• 1 can biscuits

1. Heat chicken, soup, reserved broth and bouillon to boiling. Add cornstarch and drained vegetables; stir constantly until mixture thickens.
2. Add pimentos, salt and pepper.
3. If mixture is too thick, add additional broth; if too thin, add more cornstarch. Serve over hot biscuits.
4. Good with Jell-O salad and spiced peaches.

chicken breasts, cream of chicken soup, reserved broth, chicken bouillon granules, cornstarch, vegall, sweet peas, pimentos, salt, biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820270 (may not work)