Chicken Pot Pie

So I am always trying to come up with stuff to make for dinner, I am getting

 tired of just rotating old standbys. So I decided to try something new. My husband 

loves chicken pot pie and I have never made one from "scratch", so I decided I would finally give it a try. I found a great recipe from Jenny over at the Picky Palate. I liked her recipe a lot but like to change things around a bit to suit my own taste. I will post my recipe version but if you want to see the original here is a link:http://picky-palate.com/2009/08/24/poppin-garlic-ranch-biscuit-topped-chicken-pot-pie/.
(I forgot to take a picture but next time I make it I will add it on)

1 rotisserie chicken (shred the breast meat)

1 packet of ranch salad dressing seasoning

salt and pepper to taste 

2 10 oz cans of cream of chicken soup

1 cup of broth

1 cup of milk

2 cups of frozen Orida hash brown potatoes (the cubed ones)

2 cups frozen peas and carrots mix

1 cup frozen onion

2 cups frozen green beans

1/2 cup shredded cheddar

1 6ct can of Pillsbury homestyle buttermilk biscuits 

Garlic salt to taste

-Preheat oven to 350 degrees. Mix the shredded chicken with the ranch seasoning, 

salt and pepper.

-In a large mouthed pan mix the cans of soup, broth and milk until combined. Next 

mix in the veggies and chicken until combined.

-Pour the mixture in a 9x13 baker that has been lightly coated with cooking spray.

-Open the biscuits and cut in half and then cut each half into 5 small triangles. Place 

them over the top of the chicken mixture covering it.

-Sprinkle garlic salt and shredded cheddar over the biscuits.
-Cook 45 minutes or until biscuits are cooked through.  Check halfway through cooking 
to make sure the biscuits are not browning to much, if they are cover with foil.
- Let cool 10 minutes.