Vegetable & chicken pot pie

Yield: 6 Servings

Measure Ingredient
1 tablespoon Margarine or butter
2 cups Chopped celery
1 can Condensed cream of chicken soup (10 3/4 oz)
½ cup Milk
½ teaspoon Onion powder
¼ teaspoon Dried thyme leaves
⅛ teaspoon Pepper
1 pack Frozen vegetables (16 oz) (combination of broccoli, cauliflower and carrots), thawed
1½ cup Cooked, cubed chicken
1 can Hungry Jack Refrigerated Flaky Biscuits

In large skillet, melt margarine. Add celery and soup over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken; heat through. Spoon into 12x8" baking dish.

Heat oven to 375'F. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375'F. for 20-25 minutes or until biscuits are golden brown and filling is bubbly.

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