Biscuit and Chicken Pot Pie


5 bone in chicken thighs (you can use 3 breast or a combo of white and dark meat)
16 oz. can flaky buttered biscuits
6 oz. frozen peas and carrots, thawed
1 C. shredded sharp cheddar cheese
2 1/2 C. chicken broth (I used the water the chicken cooked in)
2, 10.5 oz. cans cream of chicken soup
1/2 can milk (using the empty soup can to measure)
2 T. butter, melted
1 tsp. my house seasoning

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