Chicken á la King Pot Pie...

Ingredients

1 Rotisserie Chicken, boned
   (or 3 boneless/skinless chicken breasts cooked and cut up)

1 Tbsp butter

1 small onion, diced

1 can condensed Cream of Chicken soup

½ c mayonnaise

½ c sour cream

1 c milk

½ tsp salt

¼ tsp ground pepper

1 bag frozen mixed vegetables (carrot, corn, peas, green beans)

1 bag frozen broccoli florets

1 small jar diced pimientos

1 tube refrigerator biscuits

Directions

Preheat oven to 350° F.

In pan on stove top, melt butter.  Add onion and saute until translucent, stirring occasionally.  

To the onions in pan, add soup, mayonnaise, sour cream, milk, salt and pepper.  Stir to mix the sauce ingredients.  

Add the boned chicken, frozen mixed vegetables, broccoli florets, and pimientos, and stir to combine.  Simmer for about 15 minutes till warmed through.  (Vegetables may still be undercooked, but they will finish in the oven.) 

Place in greased casserole and arrange refrigerator biscuits on top.  Place in oven for 20 minutes or until biscuits are golden brown.

My notes:  Could be made lighter by using olive oil instead of butter, and low-fat mayonnaise and sour cream.