Chicken Pot Pie W/ Buttermilk Biscuit Topping

Ingredients:

• 1 Lb Skin On & Bone In Chicken (I prefer dark meat you can use white or a mix of both! Leaving the skin and bone in gives the broth more flavor)
• 2 Tablespoons Margarine 
• 1 Lb Frozen Mixed Veggies
• 2 Cans Cream of Chicken Soup
• 1 1/2 cups Bisquick
• 2 Cups Buttermilk

Directions:

1. Boil Chicken w/ plenty of salt and pepper. Reserve Broth. Remove Chicken from bone and shred. Set aside.
2. Melt Margarine in a pot. Add in Mix Veggies, Pour enough Chicken Broth over the Veggies to cover. Boil Rapidly until almost all the liquid is evaporated *Uncovered*. Took me 20 mins. Start checking it at 10 mins.
3. Drain Veggies reserving the Liquid.
4. Mix together Soup, Chicken, Veggies, and the Reserved Liquid. *Should be about 1/4 of a cup left if more then that then just measure 1/4 cup and chunk the rest
5.  Pour Chicken Mixture in Casserole dish.
6. Prepare topping, Mix together Bisquick & Buttermilk. Should be the consistency of Pancake Batter so if you need more buttermilk add more. 2 cups worked great for me.
7. Pour Topping over Chicken Mixture. Bake at 400 for 30 mins or until Golden Brown.