Vegetable and chicken pot pie
6 servings
Ingredients
| Quantity | 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 |
Directions
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.