Easy Chicken & Broccoli Pot Pie

My sister doesn't like a traditional potpie so I came up with this recipe for her. Note: I use the canned chicken in this recipe but I couldn't get the ingredients finder to recognize it.

• Ready In: 45 mins
• Serves: 8

Ingredients

• Filling

• 2 (10 ounce) cans boneless skinless chicken breasts, drained & rinsed
• 1 (10 1/2ounce) can  low-sodium  cream of chicken soup
• 1 (10 1/2ounce) can  low-sodium cream of mushroom soup
• 1 (15 ounce)  canned diced potatoes, drained & rinsed
• 1 -1 1⁄2 cup  frozen chopped broccoli, thawed
• 1 1⁄4 cups  almond milk
• 3⁄4 cup  shredded 2% cheddar cheese
• 1⁄4-1⁄2 teaspoon black pepper
• 1⁄4-1⁄2 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
•  salt, to taste

• Biscuit Mixture

• 1  cup  almond milk
• 2  egg whites
• 1 1⁄2 cups Bisquick baking mix
• 1⁄2 teaspoon  italian seasoning

Directions

1. Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside.
2. Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture.
3. Bake 30-35 minutes or until the top turns golden and filling is completely heated through.