Easy Chicken Pot Pie
7.5 oz. can refrigerated Pillsbury biscuits
12 oz. bonelsess skinless chicken breast, cooked and cubed
1 can rf cream of chicken soup
8 oz. frozen mixed vegetables
1 tsp. dried parsley
1/4 tsp. pepper
1/8 tsp. salt
Preheat oven to 350.
In a medium bowl, combine chicken, soup, veggies, parsley, black pepper and salt. Mix well to combine.
Spray 8x8 baking dish with non-stick cooking spray. Place chicken mixture in dish. Slightly flatten each biscuits between your palms. Top chicken mixture with biscuits.
Bake for 30 minutes or until biscuits are golden brown. Serve immediately.
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