Vegetable Chicken Pot Pie - cooking recipe

Ingredients

1 Tbsp. oleo
1 c. chopped celery
1 c. cream of chicken soup
1/2 c. milk
1/2 tsp. onion powder
1/4 tsp. thyme leaves
1/8 tsp. pepper
1 (16 oz.) bag California blend, thawed
1 (10 oz.) can Hungry Jack refrigerated flaky biscuits
2 c. chicken, cooked and diced

Preparation

In a large skillet, melt oleo.
Add celery and stir over low heat until tender.
Stir in soup, milk, onion powder, thyme and pepper.
Mix well.
Stir in vegetables and chicken and heat through.
Spoon into a 12 x 9-inch dish.
Put biscuits along the side or on top.
Bake at 350\u00b0 until bubbly and biscuits are done.