Bill’s Chicken Pot Pie 
Ingredients
2 Lbs Cooked chicken, shredded
3 cups frozen hashbrowns (the cubed ones AKA American Fries)
1 cup frozen peas & Carrots mix
1 8oz package sliced mushrooms (I used Portobello)
1 can Cream of chicken soup
1 can Cream of mushroom soup
1 small onion, diced
1 1/2 cup chicken broth
1 cup heavy cream
6 Tbsp butter
4 Tbsp Flour
Salt, pepper to taste
1 Tbsp Garlic powder
Parsley garnish
Directions
Melt butter and sautee onion for a 2-3 minutes over medium heat
Add potatoes, mushrooms, frozen peas & carrots mix and cooking for 2-3 more minutes
mix flour, stirring well and making a roux (this will take about 2 minutes)
pour in chicken broth and heavy cream slowly, while stirring.
add both cans of soup, seasonings and mix well until mixture bubbles nicely.
pour into a baking dish (9 X 13) and bake a 425 for 20-30 minutes until bubbly. Remove and top with chopped fresh parsley.
Serve in a bowl with biscuits.
We used Red Lobster Cheddar Bay Biscuits box mix (per directions) & added 2 Tbsp bacon pieces.
Mixers Grill 