Skillet Chicken Pot Pie with Biscuits

Preheat your oven to 400°F (200°C).

In a large cast iron skillet or other oven-safe vessel, pour in the two cans of chicken pot pie soup.

Add the shredded rotisserie chicken and cooked, crumbled bacon to the skillet.

Stir everything together until well combined.

Open the rolls of biscuit dough and cut each biscuit into quarters.

Arrange the quartered biscuit pieces over the top of the chicken mixture, covering the entire surface.

In a small bowl, crack the egg and add the water. Whisk together to create an egg wash.

Brush the egg wash evenly over all the biscuit pieces. This will give them a golden brown color and a shiny finish.

Bake in the preheated oven at 400°F for 20 minutes, or until the biscuits are golden brown and cooked through.

Let the pot pie cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.