1 (5 oz.) can chicken, drained
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (16 oz.) can mixed vegetables, drained
1/2 c. milk
1/4 tsp. pepper
1 (4.5 oz.) can refrigerated tender-layer buttermilk biscuits

Combine first 5 ingredients, mixing well. Spoon into a lightly greased 6x10x2 inch baking dish. Separate biscuits; place on top of pie. Bake at 450 degrees for 20 minutes, covering loosely with foil after 12 minutes. Makes 4 to 6 servings.