This meal was an experiment of leftovers.
Ryan combined shredded chicken, julienne-sliced carrots, and diced celery in a skillet with olive oil, two minced garlic cloves, salt and black pepper in a skillet on med-high heat to get the outside of the chicken browned quickly. Once it browned, he turned it down to med-low and added about 1/4 cup of broth and two cubed potatoes and let it all simmer.
Next, he mixed Bisquick Heart Smart to make biscuits. (Directions on box.)
Into a large mixing bowl, he emptied a can of cream of mushroom/cream of chicken condensed soup in the bowl. (We were out of plain cream of chicken, which is what he would have preferred to use.) He added the contents of the skillet to the bowl and stirred everything together well.
Once it was all combined, he poured it in to a small rectangle glass baking dish, and placed the Bisquick biscuit dough on top in dollups. Baked at 350 for about 20-30 minutes - until the biscuits begin browning.
Here's what we got:
It was very chicken pot pie-esque, but a little lighter tasting with a great flavor! And, it was - as you can see - very easy.
Ryan will probably make this again...I hope!
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