Recipe(tried): Another Chicken Pot Pie (using refrigerated biscuit dough)

ANOTHER CHICKEN POT PIE

2 cans (10 3/4 ounces each) cream of broccoli soup
1 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken or turkey
1 (12 ounce) can refrigerated flaky biscuits
Shredded Cheddar or Swiss cheese (optional)

In a 3-quart baking dish, combine the (undiluted) soup, milk, thyme, and pepper. Stir in the vegetables and chicken or turkey.

Bake at 400 degrees F 15 minutes or until mixture begins to bubble.

Meanwhile, cut each biscuit into quarters.

Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until golden brown. If desired, top with cheese for the last 5 minutes of baking.

*The vegetables which can be used include carrots, broccoli, potatoes, cauliflower, frozen or fresh.

Makes 5 servings