Vegetable And Chicken Pot Pie

• 1 Tbsp. oleo or butter
• 1 c. chopped celery
• 1 can cream of chicken soup
• 1/2 c. milk
• 1 small onion, diced
• 1/4 tsp. sweet basil leaves
• salt and pepper to taste
• 1 (16 oz.) bag frozen vegetables (broccoli, cauliflower and carrots), thawed
• 1 1/2 to 2 c. cooked, cut up chicken
• 1 (10 oz.) can Hungry Jack refrigerated flaky biscuits

1. In a large skillet, melt the oleo. Add celery and onion.
2. Cook until crisp-tender. Stir in soup, milk and seasonings.
3. Mix well. Stir in vegetables and chicken.
4. Heat through.
5. Spoon into a greased 9 x 13 x 2-inch pan.
6. Heat oven to 375u0b0.
7. Separate biscuit dough in 10 biscuits.
8. Cut each biscuit into 4 pieces.
9. Arrange biscuits over hot filling.
10. Bake for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly.

oleo, celery, cream of chicken soup, milk, onion, sweet basil, salt, frozen vegetables, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801040 (may not work)