1 can condensed cream of chicken soup (10.75 ounce)
1/2 cup milk
1 package refrigerated buttermilk biscuits
2 T. margerine
Preparation - In a large saucepan. cook the mixed vegetables just until tender. Drain, then add the turkey, soup, and milk. Cook and stir over medium heat for a few minutes, until thoroughly blended. Spoon into a large deep pie dish or a 2 quart casserole. Cut the biscuits in half, crosswise, and arrange the pieces over the turkey mixture to form a top "crust". Bake at 450° for 12 to 15 minutes or until the biscuits are lightly browned.
Extra Deep Pie Dish 10 1/2" ovenproof pie dish is high-fired ceramic to distribute heat evenly for a perfect crust edge to edge. It's freezer, microwave, and dishwasher safe.