Chicken Pot Pie Name: Amanda Salkeld Base: Naval Station Norfolk Recipe: 1 bag of mixed vegetables 2 cans of Campbells cream of chicken soup 2 cans of chicken broth 2 lbs of chicken breast or 2 cans of precooked chicken 1 tbs butter cornstarch 1 package of pillsbury grands biscuits Pour bag of vegs, chicken broth and butter into a pan on stove. Heat to a boiling reduce heat and cook until vegs are tender. Add cream of chicken and stir. If you like for it to thicken up, pour cornstarch in a cup and add water mix it up and pour into pan slowly while stirring until it is as thick as you like. Preheat oven to what the biscuits say. Cut each biscuit in half and place half of the biscuits in greased 9 X 13 pan. Pour contents of vegs and soup onto biscuits. Put the other half of the biscuits on top. Bake until biscuits are thoroughly cooked. Usually takes longer than the time on the biscuits package.