Wow I am shocked at how much I loved this dish. It was so simple and so not what i was expecting. My husband hates Pot Pie almost as much as I hate cleaning my daughters bottles, but he loved this. It is so easy to freeze, or reheat the next day. I did add some cream of chicken when reheating to make it a little saucier again and it was almost better the second time around. Which for me is a surprising thing cause I am anti leftovers. Anyway if you need a quick dish one night this is great.

Chicken and Biscuits
courtesy of YumSugar

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 slices bacon, cooked and crumbled (optional) this was one of my favs of the dish
1 1/2 cups biscuit/baking mix i used cheddar garlic, delish
2/3 cup milk
1 (2.8 ounce) can French-fried onions

1. In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
2. Cover and bake at 400 for 15 minutes.
3. Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture.
4. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.

Serves 6.