Cody's Chicken Pot Pie

Chicken Pot Pie
makes a huge 9x13 pan

5 cups chicken broth (or 5 cups water and 5 cubes bullion)
2 chicken breasts cubed
1 large onion diced
1 cup carrots chopped
1 cup peas
1 cup corn
1 cup green beans
2 cups broccoli
1 large can evaporated milk
biscuit dough (recipe below)

Boil all raw vegetables 5 min in chicken broth. Add chicken and any frozen vegetables and simmer until done. Add evaporated milk, stir well. Put into a 9x13 pan (you may even have a bit extra that you can cook in a smaller pan), don't over fill the pan or it will boil over an burn in the oven. Top with biscuit dough.

Bake at 400* for 15 minutes or until dough is golden brown.

Biscuit dough
3 cups flour
4 1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp sugar
1/2 sup shortening
1-1 1/2 cups milk (until dough is like bread dough but not too sticky)

Cut shortening into dry ingredients. Add milk, kneed. Roll out to the sizes of your pans. Put on top of your cooked mixture. Cook.