Make delicious pot pie with chicken and mushrooms. This version uses cream of mushroom soup and delicious rotisserie chicken. Instead of using pie crust, you can make the same chicken and mushroom pie with biscuits.
Preheat the oven to 350 degrees F.
Make biscuits as package directs and set aside.
In a saucepan, melt the butter over medium heat and add in the onions and garlic. Cook for 3 minutes, stirring occasionally, until the onions are translucent and tender; add salt and pepper to taste. Add in the cream of mushroom soup and the chicken broth, stirring until the mixture has thickened. Add in the chicken and frozen vegetables.
Remove mixture from heat and add filling into individual ramekins. Top each mixture with 1 or 2 biscuits and serve.