This updated classic chicken pop pie recipe came from Jen Pearson, family friend of Sarah Wissman. It is easy to make as well as quite tasty.

Ingredients

• 1 can Cream of mushroom soup
• 1 can Cream of broccoli soup
• 1 cup Milk
• 4 cups Cooked vegetables (frozen mixed vegetables works well)
• 2 cups Cooked chicken, cubed
• 1-7 or 10 ounce Refrigerated biscuits

Directions

• In a 3 quart baking dish, combine soup and milk until smooth. Mix in salt and pepper to taste, vegetables and chicken. Bake at 400 for 15 minutes. Cut each raw biscuit into quarters. Remove dish from oven and stir. Top with biscuits. Bake 15 minutes more until biscuits are golden.