EASY CHICKEN POT PIE
1 (16 oz.) bag California blend vegetables
2 cut-chicken breasts (or a bag of pre-cut chicken)
1 can Campbell’s cream of celery soup
2 (7.5 oz.) cans Pillsbury biscuits
Sparks of milk
Salt & pepper if desired
Cook chicken (if not pre packaged), Cook vegetables as directed. In a large bowl combine chicken, milk, soup and vegetables. Mix well. Add salt and pepper if you wish. Transfer mixture to 13x 9 pan. Slice biscuits into small pieces and sprinkle on top of mixture. Cook at 350• until golden brown.
