CHICKEN POT PIE

4 chicken breasts 1 can cream of chicken soup 1 c. chicken broth 1 c. milk 1 bag frozen peas & carrots 5-6 boiled eggs Salt & pepper to taste 1 stick of butter 1 can flaky biscuits (10 ct.)
Boil chicken until done. Cook peas and carrots. Mix 1 can cream of chicken soup, broth, milk, melted butter, salt and pepper. Simmer until sauce thickens. Then layer chicken, sauce, vegetables, boiled eggs, sauce and biscuits. Tear biscuits apart and completely cover. Bake to directions or biscuits until biscuits are brown.