Vegetable and Chicken Pot Pie

1 T Margarine or butter

2 c Chopped celery

1 cn Condensed cream of chicken

-soup (10 3/4 oz) 1/2 c Milk

1/2 t Onion powder

1/4 t Dried thyme leaves

1/8 t 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.