1 (5 oz.) can chicken, drained
1 (10 3/4 oz.) can cream of chicken soup
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 lightly greased 10x6x2 inch baking dish. Separate biscuits, place on top of pie. Bake at 450 degrees for 20 minutes, covering loosely with foil after 12 minutes. Yield 4-6 servings.