Easy Chicken Pot Pie

Easy Chicken Pot Pie

1 can cream of chicken soup (condensed)
1 cup milk
3 cups shredded chicken
1pkg frozen mixed vegetables (peas, carrots, green beans, plus broccoli, cauliflower, etc)
1/2 tsp Thyme Leaves
Poultry Seasoning (to taste)
Ground Black Pepper

1 Can Refrigerator Biscuits
(If you're really feeling ambitious, mix up a batch of home-made buttermilk biscuits.)

Boil 2 chicken breasts for 20-25 minutes, then shred them. 
Stir-fry the frozen vegetables to make sure they are thawed and cooked before adding them to the pot pie.  

Preheat oven to 350 degrees.

Mix the soup and milk in a large bowl. Stir in sauteed veggies and chicken.  Add the Thyme, Poultry Seasoning, and Ground black pepper.  Stir and pour into a baking dish.  Top with the refrigerator biscuits.   Bake for 45 minutes or until hot.

Yummy on a cold winter's day.