Chicken Biscuit Pie
|Condensed cream of celery soup||1 Can (10 oz) (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Canned boned chicken||5 Ounce (2/3 Cup)|
|Canned peas||8 Ounce, drained (1 Can)|
|Finely chopped onion||2 Tablespoon|
|Biscuit mix||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
In skillet blend soup and 1/2 cup milk.
Add next 5 ingredients.
Heat to boiling, stirring frequently.
Pour into 1-quart casserole.
Combine biscuit mix and 1/3 cup milk as directed on package; drop by spoonfuls onto hot chicken mixture.
Bake in very hot oven (450°) 10 to 15 minutes, or till biscuits are lightly browned.