Chicken Pot Pie

• 2 cans cream of chicken or broccoli soup
• 2 cans milk (using soup cans)
• 4 c. vegetables: broccoli, cauliflower, carrots, peas, potatoes, anything left over in refrigerator
• 1/4 c. celery, chopped
• 1/4 c. onion, chopped
• 2 c. cubed chicken or turkey
• 1 can refrigerated biscuits
• salt and pepper to taste

1. In saucepan, cook chicken, vegetables, celery and onions until tender.
2. Place in 3-quart oblong baking dish, saving 1 cup of liquid.
3. Mix soup and liquid in saucepan, adding milk until smooth.
4. Pour over vegetables.
5. Bake at 400u0b0 for 15 minutes or until mixture begins to bubble.
6. Open biscuits and cut each biscuit into quarters.
7. Arrange biscuit pieces on hot chicken and vegetables and bake until biscuits are golden brown.

cream of chicken, milk, vegetables, celery, onion, chicken, refrigerated biscuits, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528719 (may not work)