Easy Chicken Pot Pie
Recipe by Spend with Pennies
1 can (15 oz.) Libby's Mixed Vegetables, drained
2 cups diced cooked chicken
1 can (10.5 oz.) condensed cream of chicken soup
1/4 cup milk
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tube (8-12 oz.) refrigerated biscuits
2 tablespoons butter, melted
fresh chopped parsley (for garnish)
1. Preheat oven to 350°F. Coat 2-quart baking dish with non-stick cooking spray.
2. In large bowl, mix together mixed vegetables, chicken, soup, milk, thyme and black pepper. Spread into baking dish.
3. Cut biscuits in quarters and place on top of chicken mixture. Brush with melted butter.
4. Bake uncovered 25-30 minutes, or until lightly browned. Serve topped with fresh parsley.