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VEGETABLE AND CHICKEN POT PIE

1 Tbsp margarine
1 cup chopped celery
1 (10 1/4 oz) can cream of chicken soup
1/2 cup milk
1/2 tsp onion powder
1/4 tsp dried thyme leaves
1/8 tsp pepper
1 (16 oz) bag frozen vegetables (any combination, whatever you like)
1 1/2 cup cooked, cubed chicken
1 (10 oz) can Hungry Jack Refrigerated Flaky biscuits

In large skillet, melt margarine. Add celery and stir over a
medium- high heat until crisp-tender. Stir in soup, milk, onion
powder, thyme, pepper; mix well. Stir in vegetables and chicken;
heat through. Spoon into 12x8-inch baking dish.

Heat oven to 375~. Separate dough into 10 biscuits. Cut each
biscuit into 4 pieces. Arrange biscuits over hot filling. Bake
for 20-25 minutes or until biscuits are golden brown and filling
is bubbly. Makes 6 servings.

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