Biscuit Topped Chicken Pot Pie

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Ingredients

• 1 3 1/2- to 4-pound rotisserie chicken, meat shredded
• 1 10-ounce package frozen mixed vegetables- I just used carrots and peas. But you can add corn and green beans if you would like.
• 1 10.75 ounce can of potato soup
• 1/2 cup of milk
• 1/2 teaspoon salt
• 1/2 teaspoon of onion powder
• 1/2 teaspoon black pepper
• 1 tsp of dried Thyme
• 1 10-count tube refrigerated biscuits

Preparation

Step 1

Heat oven to 400° F. Combine the chicken after you cut it into cubes or shred it, vegetables, soup, salt, thyme, pepper, onion powder and 1/2 cup of milk in a large bowl.

Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 15 minutes.

Remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown and cooked through, about 15 minutes. The Biscuits will be gooey on the bottom, they will be like a dumpling. IF you want your biscuits to cook through, cover with foil and cook for 5-10 minutes more.

Let cool for 3-5 minutes and serve!!! Enjoy! Yummmmmmmmm