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This is a great recipe for any left-over cooked meat, simply substitute with a coordinating broth flavor.

Savory Chicken Pot Pie

4 cups cubed cooked chicken

1 1/2 cups chicken broth

1 1/2 cups frozen peas

3 to 4 medium carrots peeled and cut into 1/4-inch slices

1 (8-ounce) can condensed cream of mushroom soup, undiluted

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups biscuit mix

1 1/4 cups milk

1 teaspoon garlic powder

1/2 teaspoon celery seed

Sesame seeds (optional)

1. In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
2. Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
3. Pour hot chicken mixture into 9 x 13 x 2-inch greased baking dish. Spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with sesame seeds, if desired.
4. Bake, uncovered at 350*F (175*C) for 30 to 35 minutes or until topping is golden brown.

Makes 8 servings.