BUSY MOMS CHICKEN POT PIE

BUSY MOMS CHICKEN POT PIE

1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
½ can cream of onion soup
1 10-count tube FLAKY refrigerated biscuits
½ Cup Milk
Salt and Pepper to taste

Pre Heat oven to 400° F.

Combine the chicken, vegetables, soup, salt, pepper, and 1/2 cup milk in a large bowl. Transfer the mixture to an oven-safe casserole and bake for 20-25 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 10-15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.