Chicken Pot Pie

Ingredients:

1 can cream of broccoli soup
1 can cream of chicken and mushroom soup
1 can milk
1/4 tsp black pepper
1/4 tsp thyme
2 cups cubed, cooked chicken
5-6 cups cooked, cut-up vegetables *
1 pkg 10 refrigerated buttermilk biscuits

Directions:

In a 3-quart oblong baking dish, combine soups, milk, thyme and pepper.  Stir in chicken and vegetables.  Bake at 400 F for 15 minutes or until mixture begins to bubble.  Meanwhile, cut each biscuit into quarters, cutting almost but not all the way through the bottom.   Remove dish from oven; stir.  Arrange the biscuits over the hot chicken mixture.  Bake 15 minutes more or until biscuits are golden brown.

Serves 5

* I use in season vegetables and steam them.  During the winter months, I use frozen vegetables, usually California blend with cauliflower, broccoli, and carrots.

Enjoy!

Blessings,

Ellen

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