Chicken Pot Pie

I made this last night and alas, I forgot to take a pic again,, I will get better at taking pics I promise. This was delicious and no leftovers, so that is always a good sign!!

here is the recipe!:

Shirley J universal biscuit & baking mix

Mix according to package directions, cover and set aside

6 c water

1 1/2 c Shirley J Universal Sauce

2 tsp Shirley J Chicken Bouillon

2 lb cooked chicken or turkey meat chopped up with Pampered chef food chopper

1 lb carrots peeled and sliced

1 c corn niblets

Mix water, universal sauce and bouillon and cook in med saucepan over med heat until thick.

combine all other ingredients in pampered chef's deep covered baker or other casserole dish, *stoneware ensures even cooking*

Pour sauce mix over chicken and veggies, scoop biscuit batter onto chicken mixture using the medium scoop from Pampered chef.

Put in 375 degree oven and bake for about 30 minutes.

Take out of oven and let sit for 5 minutes, serve and enjoy!