2 1/2 c. skimmed chicken broth
2 med. carrots, sliced
2 stalks celery, sliced
1 zucchini, sliced
1/4 c. diced onion
1/2 tsp. sage
1/2 tsp. thyme
2 c. cooked chicken, diced
1 can cream of celery soup
3/4 c. frozen peas
3/4 c. frozen corn
1 can (10 biscuits) Hungry Jack biscuits

Place broth, carrots, and celery in medium saucepan over medium heat. Cook until carrots are tender. Add zucchini, onion, sage, and thyme. Cook until zucchini is tender. Add chicken, soup, peas, and corn. Cook until frozen vegetables are done. Place mixture in a 3 quart casserole dish. Top with biscuit halves. Bake in 400 degree oven until biscuits are golden.