Upside Down Chicken Pot Pie

I'm getting over a head cold so the only requirement for tonight's dinner was that it be realtively healthy and easy to make. The fact that I made homemade biscuits just goes to show that I'm a bit crazy. Feel free to substitute pre-made biscuits.
-Amanda

Upside Down Chicken Pot Pie

3 small chicken breasts, diced
2 cups of frozen mixed vegetables
1 large potato, diced
1/2 onion, diced
2 cans of cream of mushroom soup
1 cup milk, water, chicken stock OR half & half
thyme, oregano, salt & pepper to taste
1 tsp olive oil
6-8 biscuits*

Heat olive oil in skillet. Saute onions and potatoes. Add chicken. Add seasonings. When chicken is almost cooked through, add frozen vegetables. Stir. Add mushroom soups and thin out with 1 cup of liquid (milk, water, chicken stock or half & half.) Let simmer until potatoes and chicken are cooked through. Serve over one or two biscuits.

* Homemade Buttermilk Biscuits

2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup shortening
3/4 cup buttermilk

In a food processor put all dry ingredients: flour, baking powder, baking soda and salt. Cube shortening and place in processor. Pulse a few times to blend shortening in with the flour. Add buttermilk and pulse just until a ball forms. Dust counter with flour. Roll dough out about 3/4" thick. With a biscuit cutter, clean vegetable can or glass, cut out rounds. Gently reshaping leftover dough until you cut out all the circles. Place circles on a greased cookie sheet and bake at 400º for 12 minutes.