2 cans of drained mixed vegetables
2 cans cream of chicken soup
5 large skinless, boneless chicken breasts
2 pkg of four cheese mexican
1 1/2 c. chicken broth
2 1/2 c. flour
3 heaping tbsp crisco shortening
milk

Make biscuits using flour, crisco and milk to desired consistency.

Bake at 350°F until bottom of biscuits are brown but not completely done. Boil chicken breasts until done. Save 1 1/2 cups of broth. Mix veggies, soup, and 1 pkg of cheese, cooked chicken and chicken broth. Mix well. Cut biscuits in half, put in baking dish with the middle part down, golden brown side up; save top half of biscuit for the topping of the pot pie. Pour vegetable mixture over biscuits. Pour 1 pkg of cheese over the mixture, add biscuit top and bake 20 minutes.