Categories: Chicken, Main Dish

Ingredients

• Filling:
• 2 tablespoons butter
• 1 large onion, chopped
• 1 cup sliced mushrooms
• 1 large celery rib, sliced
• 2 1/2 cups rotisserie cooked chicken, chopped in to bite-size chunks
• 1 (14 1/2 ounce) can fat free chicken broth
• 1 (10 3/4 ounce) can cream of potato soup
• 1 cup frozen peas and carrot
• 1 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• Topping:
• 1 (16 1/3 ounce) package large-size refrigerated biscuits (the flaky kind)
• 2 tablespoons milk
• 1/2 teaspoon dried thyme, crumbled

Directions

1. Melt butter in a large nonstick skillet over medium-high heat.

2. Add in onion, mushrooms, and celery; stir/saute for about 4 minutes or until mushrooms begins to loose their juices and celery softens.

3. Lower the heat to medium and add in the chicken, broth, soup, peas and carrots, poultry seasoning, and pepper; bring to a simmer; cook for 4 minutes and stir often.

4. Wrap skillet handle in foil if it is not ovenproof.

5. Divide the buiscuits into 12-equal pieces.

6. Place biscuits over the filling (place close enough to each other so the sides touch).

7. Brush the biscuit tops with milk; sprinkle with thyme.

8. Bake in a 350° oven for about 20 minutes OR until the biscuit tops are golden brown.

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