Chicken Pot Pie

Chicken Pot Pie

1 can cream of chicken soup (undiluted)
1/4 cup + 1/3 cup milk, divided
1/2 tsp thyme
1 tsp garlic salt
1 16 oz package frozen mixed veggies (corn, peas, carrots)
1 cup cooked, shredded (or cubed) chicken breast
3/4 cup bisquick

1. Combine the soup, 1/4 cup milk and seasonings in a large bowl. Stir in veggies and chicken.
2. Transfer to an 8 x 8 baking dish coated with cooking spray.
3. In a small bowl, stir bisquick and milk until blended. Drop by spoonfuls onto chicken mixture.
4. Bake uncovered at 350 degrees for 30 minutes (or until biscuits are golden brown.)

Notes: This will make 2-3 adult servings.

Recipe Origination: An adaption from "Taste of Home"