Preheat oven to 375 degrees.

In a large bowl, de-skin and shred your rotisserie chicken.

Drain the liquid from the can of mixed vegetables. Add them to the bowl of the shredded chicken. Spoon in the can of the cream of chicken soup. Stir to mix well. Add some salt and pepper to taste.

Scoop this mixture into the cast iron skillet. Open the container of the buttermilk biscuits, separate them and place them one at a time on top of chicken pot pie mixture.

Bake for 18-20 minutes.