1 tbsp. butter
1 sm. onion, chopped
1 sm. inner rib celery, chopped
1 tsp. instant chicken bouillon granules
1/2 (10 oz.) pkg. frozen mixed vegetables, cooked & well drained
Dash each of thyme, ground sage & pepper
1 c. milk
1/4 c. water
1 pkg. (6) refrigerated biscuits
1 c. cooked, cubed chicken
2 tbsp. all-purpose flour

Melt butter in fry pan or saucepan; add onion and celery. Cook, stirring frequently until tender. Do not allow to brown. Blend in flour, chicken bouillon granules and seasonings. Add milk and water, stirring until thickened and smooth. Add chicken and mixed vegetables; heat until bubbly, stirring gently as needed. Spoon into 2 individual casseroles. Cut 2 biscuits into quarters and place 1 quartered biscuit on top of each casserole. Place casseroles on foil covered baking sheet with remaining biscuits along side.

Bake in preheated 400 degree oven until biscuits are puffed and golden brown, about 12 minutes. Serve extra biscuits with pieces or save to split and toast for another meat.