Vegetable And Chicken Pot Pie - cooking recipe

Ingredients

1 Tbsp. Margarine or butter
1 c. Chopped celery
1 x 10 3/4 oz. can Condensed cream of chicken soup
1/2 c. Milk
1/2 tsp. Onion powder
1/4 tsp. Dried thyme leaves
1/8 tsp. Pepper
1 x 16 oz. bag Frozen veg. (Broccoli, cauli and carrots)
1 1/2 c Cooked chicken, cubed
1 x 10 oz. can Hungry Jack refrigerator flaky biscuits.

Preparation

In a large skillet, melt butter, add celery and stir over a medium high heat until crisp but tender.
Stir in soup, milk, onion powder, thyme and pepper and mix well.
Stir in thawed veggies and chicken; heat through.
Spoon into 12 x 8 baking dish.
Heat oven to 375\u00b0f. 190\u00b0c. gas mark 5. Separate dough into 10 biscuits, cut each biscuit into 4 pieces.
Arrange the biscuits over the hot filling.
Bake for 20-25 minutes or until biscuits are golden brown and filling is bubbly.
Serves 6.