Country Chicken Cobbler - cooking recipe

Ingredients

16 ounces frozen mixed vegetables (carrots, caulliflower, brocoli)
10 3/4 ounces condensed cream of potato soup
3/4 cup milk
1/8 teaspoon ground black pepper
10 ounces rotisserie-cooked chicken, cut into 1/2 inch pieces
10 (12 ounce) packages refrigerated buttermilk biscuits, each cut in 1/4 's

Preparation

Preheat oven to 400\u00b0F. In nonstick 12-in skillet, combine frozen veggies, undiluted soup, milk, and pepper, cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.
Transfer chicken mixture to shallow 3 1/2-to-4 quart casserole or 13\"x9\" baking dish. Top with biscuit quarters, leaving space between pieces. Bake until biscuits are browned and mixture is heated through, 20-25 minute.