Vegetable and Chicken Pot Pie

• 1 tablespoon margarine or butter
• 2 cups celery chopped
• 10 3/4 ounces soup, cream of chicken
• 1/2 cup milk
• 1/2 teaspoon onion powder
• 1/4 teaspoon thyme dried
• 18 teaspoon black pepper
• 16 ounces mixed vegetables frozen, thawed
• 1 1/2 cups chicken cooked, cubed
• 1 can refrigerator biscuits

1. In large skillet, melt margarine.
2. Add celery and soup over medium-high heat until crisp-tender.
3. Stir in soup, milk, onion powder, thyme and pepper; mix well.
4. Stir in vegetables and chicken; heat through.
5. Spoon into 12x8 inch baking dish.
6. Heat oven to 375F (190C).
7. Separate dough into 10 biscuits.
8. Cut each biscuit into 4 pieces.
9. Arrange biscuits over hot filling.
10. Bake at 375F (190C) F for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly.

margarine, celery, soup, milk, onion powder, thyme, black pepper, mixed vegetables, chicken, refrigerator biscuits

Taken from recipeland.com/recipe/v/vegetable-chicken-pot-pie-36334 (may not work)