Vegetable & Chicken Pot Pie

  • on September 3, 2008
  • Likes!

Ingrients & Directions

1 tb Margarine or butter
2 c Chopped celery
1 cn Condensed cream of chicken
-soup (10 3/4 oz)
1/2 c Milk
1/2 ts Onion powder
1/4 ts Dried thyme leaves
1/8 ts Pepper
1 pk Frozen vegetables (16 oz)
-(combination of broccoli,
-cauliflower and carrots),
1 1/2 c Cooked, cubed chicken
1 cn Hungry Jack Refrigerated
-Flaky Biscuits

In large skillet, melt margarine. Add celery and soup over
medium-high heat until crisp-tender. Stir in soup, milk, onion
powder, thyme and pepper; mix well. Stir in vegetables and chicken;
heat through. Spoon into 12×8″ baking dish.

Heat oven to 375’F. Separate dough into 10 biscuits. Cut each biscuit
into 4 pieces. Arrange biscuits over hot filling. Bake at 375’F. for
20-25 minutes or until biscuits are golden brown and filling is

6 Servings

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