a regular chicken pot pie combo and then add the bisquits on top...here is this one
Biscuit-Topped Chicken Pot Pie
1 10 3/4 -ounce can Healthy Request cream of chicken soup
1 cup fat-free, low-fat or regular sour cream
1 15-ounce can mixed vegetables, well drained
1 10-ounce can chunk chicken in water, undrained
6 biscuits from 1 tube flaky biscuits
1 tablespoon melted butter or margarine or nonstick cooking spray
Heat oven to 350 degrees.
Combine soup, sour cream, drained vegetables and chicken in a medium bowl. Spread in a 2-quart casserole prepared with nonstick cooking spray. Split 6 of the biscuits in half horizontally and place over the chicken mixture. Drizzle a little melted butter or margarine over each biscuit, or spray each biscuit with a bit of nonstick cooking spray.
Place in oven and bake for 30 minutes, until chicken mixture is bubbly and biscuits are golden brown.
Makes 4 servings.