---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VEGETABLE AND CHICKEN POT PIE
  Categories: Main dish
       Yield: 6 servings
  
       1 tb Margarine or butter
       2 c  Chopped celery
       1 cn Condensed cream of chicken
            -soup (10 3/4 oz)
     1/2 c  Milk
     1/2 ts Onion powder
     1/4 ts Dried thyme leaves
     1/8 ts Pepper
       1 pk Frozen vegetables (16 oz)
            -(combination of broccoli,
            -cauliflower and carrots),
            -thawed
   1 1/2 c  Cooked, cubed chicken
       1 cn Hungry Jack Refrigerated
            -Flaky Biscuits
  
   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 12x8 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.
  
 -----