Vegetable And Chicken Pot Pie - cooking recipe

Ingredients

1 Tbsp. margarine or butter
1 c. chopped celery
1 (10 oz.) can cream of chicken soup
1/2 c. milk
1/2 tsp. onion powder
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1 (16 oz.) bag frozen vegetables
1 1/2 c. cooked, cubed chicken
1 (10 oz.) can refrigerated flaky biscuits

Preparation

In a large skillet, melt margarine.
Add celery and stir 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 a 13 x 9-inch baking dish.
Heat oven to 375\u00b0.
Separate dough into 10 biscuits.
Cut each biscuit into 4 pieces.
Arrange biscuits over hot filling.
Bake for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly.
Makes 6 servings.