Easy Biscuit Chicken Pot Pie

Butter or non-stick spray
1 Tbsp. olive oil
1 Tbsp. butter
1 medium onion, diced
4 boneless, skinless chicken breasts, cut into cubes
Lawry's seasoned salt
Grill Seasoning
2 white potatoes, peeled and cubed
1/2 cup frozen corn
1 cup frozen peas and carrots
2 cans 98% fat free cream of chicken soup
1 16oz. can of prepared biscuits
1 Tbsp. melted butter
black pepper

Pre-heat the oven to 350 degrees.  Butter or spray with non-stick spray a large baking dish.

In a large pot, heat the butter and olive oil over medium heat.  Add the onions and saute until translucent.  Then add the chicken, dusting with the seasoned salt and grill seasoning.  Once chicken is seared, add the potatoes and frozen vegetables.  Cover and cook for 15 minutes, then add the 2 cans of soup, stirring and cooking for an additional 3-5 minutes.  Pour into the buttered pan, and place in the pre-heated oven for 15 minutes, or until bubbling.  While the mixture is in the oven, open the biscuits and brush with the melted butter, topping with freshly ground pepper.  Then, place the biscuits on top of the chicken mixture and bake for an additional 18 minutes.  Remove from the oven and allow to sit for 2-3 minutes before serving.