Chicken and Biscuits |

2- 3 cups	Rotisserie Chicken, shredded
1 ½ cups	Potatoes, cooked and chopped
¾ cups	Celery, diced
¾ cup	Onions, chopped
1-12 ounce package	Mixed Vegetables, frozen
1 cup	Peas, frozen or canned
2 cups	Milk
1-22.6 ounce can	Cream of Chicken Soup
1-22.6 ounce can	Cream of Potato Soup
¼ teaspoon	Black Pepper
¼ teaspoon	Salt
¼ tablespoon	Parsley
½ teaspoon	Thyme
1 -2 packages	Pillsbury Biscuits

In large pot bring water to boil add chopped carrots and peeled/diced potatoes.

Bake biscuits as directed on packaged.

Shred 2 to 3 cups of rotisserie chicken.

Then in large mixing bowl combine chicken, cream of chicken, cream of potato, milk and seasonings together.

Add frozen vegetables, peas, onions celery and mix together.

Once potatoes and carrots are easily pierced with fork strain and add to mixture.

Poor entire mixture into 9 x 13 baking dish, cover with aluminum foil and bake at 350 for 30 -40 minutes or until bubbly.

Remove foil and place biscuits on top of mixture and bake for another 15 minutes.

Remove and serve

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