Oh-So-Easy Chicken Pot Pie

By jab120638

Ingredients

• 1 1 1 tablespoon margarine
• 1 1 1 cup celery, chopped
• 1 1/4-ounce) 1 1/4-ounce) 1 (10 1/4-ounce) can cream of chicken soup
• 1/2 1/2 1/2
• cup cup milk
• 1/2 1/2 1/2
• teaspoon teaspoon onion powder
• 1/4 1/4 1/4
• teaspoon teaspoon dried thyme leaves
• pinch pinch pepper
• 1 1 bag 1 (16-ounce) bag frozen vegetables (any combination, whatever you like)
• 1 1/2 1 1/2 1 1/2
• cups cups cooked chicken, cubed
• 1 1 can 1 (10-ounce) can Hungry Jack Refrigerated Flaky Biscuits

Details

Servings 1
Adapted from recipelion.com

Preparation

Step 1

Pre-heat oven to 375 degrees F. In large skillet, melt margarine. Add celery and stir 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 x 8-inch baking dish. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake for 20-25 minutes or until biscuits are golden brown and filling is bubbly. Related Content

Pre-heat oven to 375 degrees F.