1 whole chicken (or 2 cups cooked chicken, diced)
1 white or yellow onion, chopped in small pieces
4 celery stalks, chopped in small pieces
4 carrots
1 (16 oz.) bag mixed vegetables (corn, peas, green beans, potatoes)
1 (23 oz.) can cream of chicken soup (family size)
olive oil
salt and pepper, to taste
2 cans flaky layer refrigerator biscuits (Pillsbury)

CHICKEN:

Preheat oven to 350°F. Clean chicken. Place in oven safe dish. Season with salt and pepper. Add 3 cups of water to dish.

Bake at 350°F for 90 minutes or until internal temperature reaches 165°F. Baste every 20 minutes.

Remove from oven and place on a platter to cool

When cool enough to touch, remove meat from bones and cut into small pieces.

FILLING:

Place large sauté pan over medium/high heat. Add 2 tablespoons olive oil, onion and celery salt. Sauté for 15 minutes, stir often. Add vegetables and chicken to pan. Reduce heat to medium and stir in cream of chicken soup. Heat for 15 minutes.

PIE:

Preheat oven to 400°F.

In 13x9-inch dish rub olive oil on inside of dish. Open both cans of biscuits. Separate biscuit layers to make into three biscuits. Reserve some for top. Cover bottom of dish with biscuits and score with a fork. Bake at 400°F for 5 to 7 minutes.

Place filling in dish and then cover top of filling with reserved biscuit layers.

Place in oven and reduce heat to 300°F. Bake for 10 minutes or until biscuits are golden brown.

Remove from oven and let rest for 15 minutes before serving. Enjoy!

Submitted by: Keith Feltner