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Chicken Pot Pie with Biscuit Topping

2 Small red potatoes cubed
1 16 oz frozen mixed vegetables unthawed			
1 Cup chopped onion						
1 Teaspoon McCormick’s Grill Mates				
4 Cups cubed chicken 						 
.2 10 oz cans of cream of chicken soup				
1 Can Grands biscuit dough					
1 Tablespoon melted butter					
¾ Teaspoon Black Pepper					
Preheat oven to 350 degree.  Cover cookie sheet with tin foil.  Place large casserole dish (2 1/2 quart) on cookie sheet.  In large bowl place cubed potatoes.  Add veggies, onions Chicken Seasoning, cubed chicken	and mix. Pour mix into the casserole dish and smooth. Cover with foil and bake for 1 1/2 hours.  Remove from oven and spread biscuits over top.  Brush with butter sprinkle with pepper. Return to over to bake for 15-18 minutes or until brown 

**Note:  There was about a cup or more too much filling for my large red casserole dish so need to cut down on the veggies to make smaller amount.  Most of the red potatoes were still uncooked so need too dice up small and run through the microwave for a couple of minutes before adding to the mix.  The mix also needs to have a little salt added.  I didn’t care for the biscuits being cooked on top because the roll bottoms were still gooey.  I want to try splitting the roll layers and see if bottom will cook then or just bake them ahead and pour mix over when done.

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