This recipe was clipped from a newspaper and found in a large collection, date unknown. I believe this is a promo piece for Hungry Jack Refrigerated Flaky Biscuits since it’s one of the ingredients listed. Recipe is typed below along with a scanned copy.

VEGETABLE AND CHICKEN POT PIE

1 tablespoon margarine or butter
1 cup chopped celery
1 (10¾-oz.) can condensed cream of chicken soup
1/2 cup milk
1/2 teaspoon onion powder
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 (16-oz.) bag frozen vegetables (combination of broccoli, cauliflower and carrots), thawed
1 1/2 cups cooked, cubed chicken
1 (10-oz) can Hungry Jack Refrigerated Flaky Biscuits

In large skillet, melt margarine. Add celery and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken; heat through. Spoon into 12×8-inch baking dish.

Heat oven to 375°F. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375°F. for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly. 6 servings.