Grandma's Chicken Pot Pie

2 cups: Frozen California Style Vegetables 

1 1/2 cups: cubed cooked chicken

2 cans: (10.75 ounces each) Cream of Chicken Soup - condensed 

3/4 cup: Milk

1/2 teaspoon: Thyme or Rosemary

1/2 teaspoon: Black Paper

1 can: (10 ounces) Refrigerated Flaky Biscuits

Preheat the oven to 400 degrees

Cook and cut vegetables into bite size pieces.

In a greased 3-quart baking dish, combine all ingredients except biscuits.  Bake uncovered 15 minutes, then remove from the oven and stir.  Quickly cut biscuits in half.  Place biscuit halves, cut side down, over hot chicken and vegetable mixture.  Bake another 15-20 minutes more, or until the biscuits are golden brown and done in the center.

This recipe makes 5-7 servings