Quick and Easy Chicken Pot Pie

Number of Servings: 5

1 ½ Lb. cooked chicken breast (diced)
8-oz. frozen mixed vegetables
12-oz. cream of mushroom soup (cream of chicken soup can be used)
2 medium potatoes (boiled to al-dente), diced
1 roll buttermilk ready-to-bake biscuits
1 tsp. salt
½ tsp. pepper
½ tsp. dill weed
½ tsp. Italian seasoning
½ Tbsp. garlic
3 tsp. prepared horseradish

Preheat oven based on the biscuit instructions. In a 9-inch pie pan, combine chicken, vegetables, soup and potatoes. Season the items with salt, pepper, dill weed, Italian seasoning, garlic and prepared horseradish. Mix until combined. Place uncooked biscuits on top of the mixture. Bake for the recommended amount of time listed on the biscuit package (about 8 – 12 minutes). If you want gravy for the pot pie, use an additional 4-oz. of soup mix and combine it with another 2 tsp. of horseradish and a couple of splashes of Worcestershire sauce.