Cast iron chicken pot pie ... Milk Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring frequently so the gravy doesn't scorch. Top with the canned, refrigerated biscuits ...

Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.