Here's the recipe for the chicken pot pie that Audrey made the other night. We modified it from the cookbook some to make it better. I've included our changes.
Audrey's Chicken Pot Pie
2 1-lb. bags of frozen vegetables (we used a mix of corn, carrots, and green beans)
3 cups cooked chicken, chopped into bite-size pieces
2 cups chicken stock (Use homemade--it really makes a difference! Directions here.)
1/2 cup milk
Herbs (We used fresh and dried--parsley, thyme, sage--whatever's on hand)
1 package refrigerator biscuits
Melt a few tablespoons of butter in a heavy pan. (We used my grandmother's dutch oven and just put it in the oven. Or you could later transfer the chicken and vegetable mixture to a casserole dish and bake it in that.) Add vegetables and sprinkle with flour to coat. This will help you get a nice, thick gravy.
Pour stock and milk over vegetables and heat to boiling, allowing mixture to thicken. Go ahead and add the chicken, garlic, and the herbs you chose. Season to taste.
Put the biscuits on top and cook at 400 degrees for 12-15 minutes, or until biscuits are done and browned.
Serve with a simple salad, dressed with a vinaigrette.