Easy Chicken Pot Pie...With Flavor!!

• 1 (10 3/4 ounce) can reduced-fat cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted
• 1/2 cup plus 2/3 cup nonfat milk, divided
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/8 teaspoon poultry seasoning
• 1 (16 ounce) package frozen mixed vegetables
• 1 1/2 cups cubed cooked chicken breasts
• 1 1/2 cups reduced-fat biscuits or 1 1/2 cups baking mix

1. In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in frozen vegetables and chicken.
2. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350u0b0 for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

cream of chicken soup, cream of mushroom soup, nonfat milk, thyme, pepper, poultry seasoning, mixed vegetables, chicken breasts, baking mix

Taken from www.food.com/recipe/easy-chicken-pot-pie-with-flavor-365107 (may not work)