Chicken Pot Pie

• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 (10 3/4 ounce) canreduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 12 cup plus 2/3 cup 2% low-fat milk, divided
• 12 teaspoon dried thyme
• 14 teaspoon poultry seasoning
• 1 (12 ounce) package frozen corn
• 1 (12 ounce) package frozen peas
• 1 12 cups cubed cooked chicken breasts
• 1 (16 ounce) box hot roll mix
• 2 cups red potatoes

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

condensed cream, condensed cream, milk, thyme, poultry seasoning, corn, frozen peas, chicken breasts, hot roll, red potatoes

Taken from www.food.com/recipe/chicken-pot-pie-409397 (may not work)