Vegetable Chicken Pot Pie - cooking recipe

Ingredients

1 Tbsp. butter
1 c. chopped celery
1 can cream of chicken or cream of potato 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 mixed vegetables, thawed (broccoli/cauliflower/carrots)
1 1/2 c. cooked cubed chicken or turkey
1 (10 oz.) can refrigerator biscuits

Preparation

In large skillet melt butter, 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/turkey, heat through.
Spoon in 12 x 8-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.