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Shortcut Chicken Pot Pie with Biscuits
Ingredients
  • 1 (12 ounce) tube refrigerated biscuit dough (I use a 10-count can of Pillsbury Flaky Layers Buttermilk Biscuits)
  • 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
  • ½ cup milk
  • 2 cups cooked, shredded, or chopped chicken (such as the meat from a store-bought rotisserie chicken)
  • 2 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about one 10-ounce package)
  • ½ cup grated cheddar cheese (about 2 ounces)
  • ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
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