Scrumptious Saturday - Light 'n Hearty Easy Chicken Pot Pie

Matt's Aunt Dee made this for us when we had Emma and it was AWESOME!

1 can reduced fat/reduced sodium condensed cream of chicken soup
1 can reduced fat/reduced sodium condensed cream of mushroom soup
1/2 cup plus 2/3 cup of fat free milk, divided
1/2 tsp dried thyme
1/4 tsp pepper
1/8 tsp poultry seasoning
2pkg 16oz each frozen mixed vegetables thawed (broccoli/cauliflower/carrots)
1 1/2 cups cubed cooked chicken breast
1 1/2 cups reduced fat biscuit/baking mix (or a can of refrigerated low fat biscuits)

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper, and poultry seasoning. Stir in vegetables and chicken.

Transfer to a 13x9 inch baking dish coated with cooking spray.

 In a small bowl - stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture (or place refrigerated biscuits on top.)

Bake, uncovered at 350 degrees for 40-50 minutes or until filling is bubbly and biscuits are golden.