Chicken Pot Pie My Way

I took Heather Martin's Chicken Pot Pie and made it our way. Thanks Heather.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  tablespoon lemon juice
• 2  cans  cream of chicken soup
• 1  can  cream of mushroom soup
• 1 (16 ounce) bag  picsweet  mixed vegetables
• 14  ounces chicken broth
• 1⁄3 cup  diced onion
• 1⁄2 cup margarine or 1⁄2 cup butter, softened
• 6  frozen  biscuits or 4  large  biscuits, thawed
• 4  boneless chicken thighs, boiled,chopped
• 2  boneless chicken breasts, boiled,chopped
• 1  potato, diced
• 1  can whole kernel corn, drained

Directions

1. Pressure cook the chicken for 20 minutes; cool and chop.
2. Mix the chicken, lemon juice, cream of chicken soup, cream of mushroom soup, mixed vegetables, diced potatoes, whole kernel corn, diced onions, chicken broth and margarine.
3. Roll the biscuits in flour; flatten biscuits with roller and line the casserole dish.
4. Place the mixture in casserole dish and cover with rolled out biscuit dough.
5. Bake at 350 degrees for 1 hour or until browned.