Vegetable And Chicken Pot Pie

• 1 Tbsp. margarine or butter
• 1 c. chopped celery
• 1 (10 oz.) can cream of chicken 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 vegetables
• 1 1/2 c. cooked, cubed chicken
• 1 (10 oz.) can refrigerated flaky biscuits

1. In a large skillet, melt margarine.
2. Add celery and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper.
3. Mix well.
4. Stir in vegetables and chicken; heat through. Spoon into a 13 x 9-inch baking dish.
5. Heat oven to 375u0b0.
6. Separate dough into 10 biscuits.
7. Cut each biscuit into 4 pieces.
8. Arrange biscuits over hot filling.
9. Bake for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly.
10. Makes 6 servings.

margarine, celery, cream of chicken soup, milk, onion powder, thyme, pepper, frozen vegetables, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076445 (may not work)