Chicken Pot Pie I

Preheat your oven to 375°F (190°C). Cook the chicken by simmering it in chicken broth with onion, garlic, thyme, sage, and parsley until fully cooked through, then remove and shred or dice into bite-sized pieces.

In the same broth, cook the rice according to package directions until tender, then drain any excess liquid and set aside.

In a large mixing bowl, combine the shredded chicken, cooked rice, cream of chicken soup, cream of mushroom soup, mixed vegetables, green onions, and black pepper, stirring until everything is well incorporated.

Prepare the buttermilk biscuit topping by mixing the baking mix, buttermilk, and melted butter together in a separate bowl until a soft dough forms, then lightly flour your surface and roll out to fit the top of your baking dish.

Press one pie crust into the bottom and up the sides of a deep-dish pie dish or large casserole dish, ensuring it covers the base evenly.

Pour the chicken filling mixture into the prepared pie crust, spreading it out evenly to fill the dish completely.

Place the second pie crust or the rolled biscuit dough over the top of the filling, crimping or pressing the edges together to seal, then cut several small vents in the top crust to allow steam to escape.

Bake in the preheated oven until the crust is golden brown and the filling is bubbling through the vents, then allow to cool for 10 minutes before slicing and serving.