So I threw together a variation on that chicken pot pie. Everyone loved it. And today there's only a tiny bit left, so someone's been at the leftovers....
Easy chicken pot pie
1 cooked rotisserie chicken, meat taken off the bones and pulled apart into bite-size pieces
2 cups frozen vegetable mix (peas, carrots, corn, etc.)
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup white wine
salt and pepper to taste
1 1/2 cups biscuit mix, e.g. Bisquick
1 cup milk
1 stick butter, melted
Preheat oven to 375 degrees.
Spray a casserole dish (I used a five-quart cast iron dutch oven) with cooking spray. Put the chicken and then the vegetables in the casserole. Mix together the cans of soup, wine, and one cup of water, and pour over the chicken and vegetables. Shower with salt and pepper to taste.
Mix biscuit mix and milk and pour over casserole. On top, pour melted butter.
Bake at 375 degrees for about an hour, until golden brown on top and bubbling underneath. It might take less than an hour, depending on what vessel you've used. Serve and eat.