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Mixed Berries Pavlova Pie Cake

Vegetable And Chicken Pot Pie

Ingredients & Directions


1 tb Margarine or butter 1 pk Frozen vegetables (16 oz)
2 c Chopped celery -(combination of broccoli,
1 cn Condensed cream of chicken -cauliflower and carrots),
-soup (10 3/4 oz) -thawed
1/2 c Milk 1 1/2 c Cooked, cubed chicken
1/2 ts Onion powder 1 cn Hungry Jack Refrigerated
1/4 ts Dried thyme leaves -Flaky Biscuits
1/8 ts Pepper

In large skillet, melt margarine. Add celery and soup over
medium-high heat until crisp-tender. Stir in soup, milk, onion
powder, thyme and pepper; mix well. Stir in vegetables and chicken;
heat through. Spoon into 12×8″ baking dish.

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

Yields
6 servings

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