1 (15 oz.) can mixed vegetables, drained
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 (5 oz.) can chunk chicken, drained
1/2 c. milk
1/4 tsp. pepper
1 (4 1/2 oz.) can refrigerated buttermilk biscuits
1/8 tsp. salt

Preheat the oven to 450°F. Combine first 5 ingredients in a medium bowl. Stir well. Spoon mixture into a lightly greased 8-inch square baking dish. Separate biscuits and arrange over chicken mixture.

Bake at 450°F for 20 minutes or until golden and bubbly, covering loosely with aluminum foil after 12 minutes.

Makes 4 servings.