KNOBBY HAVEN CHICKEN POT-PIE

Need a 11 x 13 cooking pan ( 4 inches deep or more)

- 2 pre-made Garlic Mashed Potato entrees by Bob Evans
- 3 cans of Cream of Chicken with Herbs Soup ( Campbell's 15 oz)
- 1 bag of shredded cheese ( I used Colby mix)
- 2 packages of chicken tenders raw
- 1 can of flaky/ buttery bisquit ( Pillsbury)
- 2-3 small sized frozen vegetables ( I used 1 - Broccoli/Cauliflower and 1 - sliced Carrots)


Prep:
* Cut chicken into small pieces , removing any fat / grit strings ( chickens have a hard life). Reserve in bowl.
* Combine 3 cans of herb soup with chicken . Add only a touch of water if you must.
* Thaw Veggies to ensure they are separate.

Put Mashed potatoes in bottom and smooth over entire surface.
A light layer of cheese over potatoes.
Spread combined chicken / soup over this layer.
Another light layer of cheese ( why not)
Sprinkle veggies over this layer equally.
Cover the entire mix with the biscuits. You can either peel off layers if they will come apart or take a biscuit size nd work it / stretch it to cover a section. Leaving small openings is fine.

Let the buns set for 5 -15 minutes to rise slighlty.

Cook at 350 for 45 - 75 minutes - check the chicken a couple times. Serve Warm.

Notes:
I cooked the dish for 25 minutes prior to placing the buns on at the retreat, but allowed it to cool between. I've done it both ways - prefer it in one swoop.

Source : Soup Can Recipe - Improvised by DP