Vegetable And Chicken Pot Pie - cooking recipe

Ingredients

1 Tbsp. oleo or butter
1 c. chopped celery
1 can cream of chicken soup
1/2 c. milk
1 small onion, diced
1/4 tsp. sweet basil leaves
salt and pepper to taste
1 (16 oz.) bag frozen vegetables (broccoli, cauliflower and carrots), thawed
1 1/2 to 2 c. cooked, cut up chicken
1 (10 oz.) can Hungry Jack refrigerated flaky biscuits

Preparation

In a large skillet, melt the oleo. Add celery and onion.
Cook until crisp-tender. Stir in soup, milk and seasonings.
Mix well. Stir in vegetables and chicken.
Heat through.
Spoon into a greased 9 x 13 x 2-inch pan.
Heat oven to 375\u00b0.
Separate biscuit dough in 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.