Chicken Pot Pie Casserole

2 large chicken breasts (with skin and bones)

2 cans cream of chicken soup

1 bag of frozen peas and carrots

6 frozen or canned semi-prepared biscuits

Salt and pepper

Chicken seasoning of choice

Execution:

Begin by boiling the chicken breasts. Cover the chicken with cold water. Add salt and pepper. Bring to a slow (not rolling) boil. Reduce to low-medium heat. Skim the white foamy stuff that collects at the top while the chicken cooks. Let chicken boil one hour. Drain off water. Allow the chicken to cool for at least half an hour before handling. Remove the bones and skin and break the chicken into pieces. Add the frozen peas and carrots and the cream of chicken soup. Add a seasoning of choice. You can add a bouillon cube, curry seasoning or any type of seasoning mix that you think works well. Mix the chicken, frozen vegetables, soup and seasoning together. Place in a casserole dish and bake at 325 for 1½-2 hours. Remove from oven. Arrange the semi-prepared biscuits on top of the casserole and return to the oven for approximately 15-20 minutes until biscuits are done. Serve with cranberry sauce.