CHICKEN POT PIE

6 cups cubed cooked chicken
3 cans (10 3/4 oz. each) condensed cream of chicken soup
2 packages (16 oz. each) frozen mixed vegetables, thawed
1 1/2 teaspoons poultry seasoning
1 can (about 10 oz.) refrigerated buttermilk biscuits

Preheat oven to 375 degrees F.

In large bowl, combine chicken, soup, vegetables and poultry seasoning; mix well. Place 13x9-inch Reynolds Pot pan on a cookie sheet. Spoon chicken mixture into pan.

Bake uncovered 30 to 35 minutes with pan on cookie sheet until mixture is bubbling around the edges. Use supporting cookie sheet to remove pan from oven. Top with biscuits.

Return pan to oven on cookie sheet; continue baking uncovered 15 to 18 minutes or until biscuits are golden brown. Use supporting cookie sheet to remove pan from oven; allow pan to cool several minutes before lifting pan by handles.

Servings: 10
Source: Reynolds Kitchens