Vegetable Chicken Pot Pie

• 1 Tbsp. butter
• 1 c. chopped celery
• 1 can cream of chicken or cream of potato soup
• 1/2 c. milk
• 1/2 tsp. onion powder
• 1/4 tsp. dried thyme leaves
• 1/8 tsp. pepper
• 1 (16 oz.) bag frozen mixed vegetables, thawed (broccoli/cauliflower/carrots)
• 1 1/2 c. cooked cubed chicken or turkey
• 1 (10 oz.) can refrigerator biscuits

1. In large skillet melt butter, add celery and stir over medium-high heat until crisp-tender.
2. Stir in soup, milk, onion powder, thyme and pepper; mix well.
3. Stir in vegetables and chicken/turkey, heat through.
4. Spoon in 12 x 8-inch baking dish. Heat oven to 375u0b0.
5. Separate dough into 10 biscuits.
6. Cut each biscuit into 4 pieces.
7. Arrange biscuits over hot filling.
8. bake for 20 to 25 minutes, or until biscuits are golden brown.

butter, celery, cream of chicken, milk, onion powder, thyme, pepper, mixed vegetables, chicken, refrigerator biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224250 (may not work)