Chicken Pot Pie with Biscuit Topping

1 lb. chicken breast tenders, chopped
2 carrots, peeled and chopped
1-2 potatoes, chopped
1/2 C. frozen peas
1 can cream of mushroom soup
2 cans chicken broth
1/4 C. flour
Garlic powder
Onion powder
Parsley
Dried sage
Olive oil

Easy Biscuits:
2 C. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. shortening
3/4 C. milk
1/2 C. grated cheese (optional)

-Preheat oven to 400
1.  In large skillet heat oil on medium heat and cook chicken with seasonings.  While chicken is cooking prepare veggies.
2.  Once chicken is cooked add remaining ingredients, seasoning to taste, and bring to a boil.  Reduce heat and let simmer while preparing biscuit mix. 
3.  In medium bowl combine flour, baking powder and salt and mix well.  Cut in shortening with a fork.  Add milk gradually and stir in with a spoon until a dough forms.  Add in cheese and mix in well.
4.  Pour chicken and veggies into a greased baking dish and top with biscuit mix (just drop by spoonfuls).  Bake 30-45 minutes until biscuits are golden brown and veggies are soft.  Serve.