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---------- Recipe via Meal-Master (tm) v8.02
Title: VEGETABLE AND CHICKEN POT PIE
Categories: Main dish
Yield: 6 servings
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),
-thawed
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 12x8" 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 bubbly.
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