Chicken Pot Pie
(from Dining On A Dime
Cookbook)
1-2/3 cups frozen veggies, thawed 1-1/2 cup chicken or turkey (cooked & cubed) 1 (10-3/4 oz) can cream of chicken soup |
1/4 tsp. dried thyme 1 can refrigerator biscuits (approx. 8 biscuits) |
-Combine everything in a greased 9-inch pie plate -Top with biscuits -Bake at 400* for 15-20 minutes or until biscuits are golden & veggies are tender -Serves 4-6
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