Easy Chicken Pot Pie

Ingredients:

1 Can Cream of Chicken Soup
1 Can Cream of Potato Soup
1 to 1 1/2 Cups Milk (more or less, needs to be a thick soupy consistensy)
1 1/2 cup Frozen Mixed Veggies (I like peas and carrots but you can put any mix you want in)
1 Large Can White Chicken
1 Pillsbury Refridgerator Biscuits (type doesn't matter, buttermilk, origional, flaky, etc.)
Season to taste (I use 1 tsp. salt, a dash of pepper; thyme; sage; and parsley)

In sauce pan combine all ingredients except Biscuits.  Heat through until veggies are cooked, stirring continuously to prevent scorching.  Pour pie filling into a deep baking dish.  Top with uncooked biscuits cut into wedges.  Bake according to instructions on the biscuit package!

Family Rating *****
Reheat Rating *** (the biscuits make reheating a little complicated, they get soggy and don't reheat well but the filling is awesome time and time again!)

Sorry, no picture this time.  That's what happens when you're in a hurry to eat before visitors arrive, lol!