Easy Chicken Pot Pie

Chicken pot pie brings back some special memories for me everytime I see it or eat it. I always remember being a child and asking my dad on Sunday nights what was for dinner and he would reply, "chicken pot pie and I don't care" every time. It was a Sunday night staple when I went to see my dad and I love it. Back then thought it was usually willow tree chicken pie and a side of vegetables. This recipe puts it all together as one and takes almost no time at all to prepare.

Easy Chicken Pot Pie

Ingredients:

• 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
• 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon of pepper
• 1/8 teaspoon of poultry seasoning
• 2 packages (16 oz each) of frozen mixed vegetables, thawed
• 1 1/2 cups cubed cooked chicken
• 1 package of jumbo biscuits

1. In a large bowl combine the soups, milk, thyme, pepper, and poultry seasoning. Stir in vegetables and chicken.
2. Transfer to a greased 13x9 greased baking dish. Top with jumbo biscuits.
3. Bake uncovered at 350degrees for 40-50 minutes or until filing is bubbly and biscuits are golden brown.