Chicken pot pie

2 cans Campbells cream of broccoli soup

1 c. milk

1/4 tsp. dried thyme leaves (crushed)

1/4 tsp. pepper

4 c. cooked cut up vegetables (broccoli-cauliflower, carrots and potatoes)

2 c. cooked chicken or turkey

1 can (10 oz.) Hungry Jack refrigerated flaky biscuits

DIRECTIONS:

3 quart oblong baking dish combine soup, milk, thyme and pepper. Stir in vegetables and chicken. 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 biscuits are golden brown.

1 bag (16 ounce) frozen vegetables combined, cooked and drained, and 1 cup cooked potatoes.