Chicken Pot Pie

Ingredients:
1 cup cooked chicken
All you favorite frozen vegetables, about a cup of each, cooked (carrots, peas, green beans, corn, etc)
2 Shallots, chopped
2 garlic cloves, minced
2 T unsalted butter
1 cup Heavy Whipping cream
1 cup chicken broth
1 10 3/4 oz can Cream of Chicken soup
16 - 18 frozen mini buttermilk biscuits (you can also use a tube of Refrigerated biscuits, cut into fours)
Salt & Pepper to taste

Preheat oven to 350 degrees. Saute the shallots and garlic in the butter until soft. Meanwhile, in a large sauce pan, combine cream, broth, and soup and cook on Medium heat until blended. Add vegetables, chicken, shallots and salt and pepper to your liking. Once combined, pour into a 2.5 quart baking dish. Bake at 350 for 25 minutes or until bubbly.

Place the biscuits on top and bake according to the biscuit package (for the minis, about 22 minutes/ for refrigerated biscuits about 15 minutes. The biscuits should be golden brown on top.