Melissa's Chicken Pot Pie

• 3 chicken breasts, cut into chunks; or, 2 (5 ounce) cans cooked, shredded chicken; or, 1 cup cooked, shredded chicken
• 2 cups frozen peas and carrots or mixed vegetables
• 1/2 cup diced onion
• 1 1/2 to 2 cups (about 2 medium) potatoes, peeled and cut into bite-sized chunks
• 1 can Campbell's cream of chicken soup
• 1 1/2 cups chicken broth or water
• salt, to taste (up to 1 teaspoon)
• 4-6 ready to bake frozen biscuits, baked according to package directions; or, use your own homemade biscuits

1. Place raw chicken and all vegetables in 5-6 quart Dutch oven. All water to cover chicken and vegetables. Season water liberally with salt, pepper,  and garlic and onion powder. This will give flavor to your chicken and potatoes. Boil until potatoes are done and chicken is cooked through.
2. Drain chicken and vegetables, reserving broth. You will need 1 1/2 cups for this recipe and can save rest of broth for another use, if you desire. Place chicken and vegetables back in pan.
3. Add cream of chicken soup and broth to pan and heat mixture. Adjust seasonings as desired.
4. Ladle chicken and vegetables into bowls and serve with split biscuits on top.

Cook's notes: You can place the heated chicken mixture in a 13x9-inch pan and place a pie crust on top. Bake according to the directions given on the pie crust box. Alternately, this will be a beautiful pie, baked in a pie plate with a crust on top and bottom.