1 can cream of chicken soup
1 1/2 c. cooked and diced chicken
1 1/2 c. chicken broth
1 tbsp. dehydrated onion
1/2 tbsp. dehydrated parsley
1 1/2 tsp. leaf thyme
Small can carrots
Small can peas
2 lg. potatoes, cooked and diced
Salt to taste
1/2 tsp. dehydrated onion flakes
1/2 tsp. poultry seasoning
1 c. Jiffy mix
Not quite 1/3 c. milk

Blend soup, water, onion, parsley, thyme and salt; add vegetables and heat until bubbling. Combine biscuit mix, onion flakes, poultry seasoning and milk; knead; roll to fit top of round casserole. Pour hot chicken mixture into casserole; top with biscuit mix. Bake 15 minutes at 450 degrees.