Easy Chicken Pot Pie

My dinner was inspired by a recipe of Renee’s Chicken Pot Pie.

2 chicken breast (better with the bone)
1 bag of mix frozen vegetables
1 can of cream of chicken
1 can of cream of mushroom (you can leave this out if you don’t like mushroom)
1 box of jiffy mix corn muffin mix
1 stick of butter

Bake jiffy mix corn muffin. And set aside.
Boil two chicken breast until the meat falls of the bone. Cut into small pieces.
Then mix chicken, cream of chicken, cream of mushroom, mixed vegetables and about a cup of broth from your chicken into a baking dish.
Then crumble the corn muffin over the chicken mixture, and pour melted butter over the corn muffin mix.

Bake at 350 degrees for 1 hour. Or until the crust turns brown.

I had Sunday’s leftover chicken, Monday’s leftover potato soup, and last Saturday’s leftover cheese biscuits.

I chopped the chicken and placed it in the bottom of my casserole dish. Poured the potatoes soup with chunks of cheddar cheese over the chopped chicken. Topped it with crumbled cheese biscuits. Last of all I poured a ½ cup of melted butter over the topping. Lightly covered my casserole with aluminum foil, and baked it in the oven at 350 degrees for 35 minutes. Removed the foil and continued baking for 25 minutes more.

My family LOVED it!