Chicken Pot Pie Bake
1 pound boneless skinless chicken breasts - cubed
2 cans "Cream of" Whatever soup - I use one can Cream of Mushroom and one can Cream of Celery Soup
1 large sweet or yellow onion - chopped
1 bunch fresh carrots - chopped into pretty big chunks
1 bunch celery - chopped into pieces like the carrots
1 package frozen peas
1 can flakey layers biscuits - you don't have to use Pillsbury, the Walmart brand is decent.
1 tsp olive oil
1 tsp butter
Salt & Pepper
1/4 cup Sharp Cheddar Cheese (optional)
In a large pot (I prefer a dutch oven or this awesome Pampered Chef RockCrock!), melt butter and heat oil. Add onion and chicken, season with salt and pepper - cook until onion is tender and chicken is browned and cooked through - about 8 minutes. Combine all other veggies in pot and cook for about 5 minutes. If you like corn, mushrooms, etc, feel free to add those in, too!
Preheat oven to 400 degrees. Add both cans of soup and just ONE can of 1/2 water, 1/2 milk. Stir and heat soup through. If you're not working in a dutch oven, transfer soup mixture to a 13x9 baking dish. Place in oven and heat for about 10 minutes. Reduce oven temp to 325 degrees and place biscuits on top of soup mixture. Bake for about 18 minutes.
Laddle mixture and biscuit into bowl, top with a little sharp cheddar cheese and enjoy!