Chicken Pot Pie

•             3 or 4 large chicken breasts         
•             2 cans of Cream of Mushroom soup       
•             1 can of Cream of Chicken soup
•             1 medium yellow onion (diced)
•             1 can of Peas and Carrots            
•             1 can whole kernel corn               
•             2 tablespoons butter     
•             ½ teaspoon white pepper (can use black)            
•             1- 8 count Buttermilk Biscuits (canned) 
1.            Begin by boiling the chicken breasts in 4 cups of water with ½ of your diced onion until they are fork-tender (this will be around 20 minutes).
2.            Remove the chicken from the water, keeping the water for later. Strain the onion out of the water with a colander or strainer, and let it cool.
3.            Next you’ll brown the other half of your diced onions in the butter until they’re soft (around 8 minutes).
4.            Then you take the cans of mushroom soup, chicken soup, the browned onion, and the white pepper and combine all of that in a big bowl. Then you add about 1/2 (2 cups) of the chicken broth (the leftover water you boiled the chicken in) to thin out the soup mixture.
5.            After that you open up the can of peas and carrots and the corn, and drain the liquid out of them, then pour that into the soup mix as well.
6.            By now the chicken breasts should have cooled down enough that you can cut them up into bit-sized pieces. The chicken goes into the soup mix as well. Just stir it all together and make sure it’s evenly mixed up.           All of the soup mix then goes into a deep greased 13x9 inch pan.
8.            For the topping, you take the biscuits out of the can and flatten them out (you can use either a rolling pin or your hands). Then stick the biscuits on the top of the chicken soup mix, till they’re covered.
9.            Bake at 300 for 20 minutes, or until biscuits are browned.