Ingredients

• 2 (10.75 ounce) cans cream of potato soup
• 1 (10.75 ounce) can cream of chicken soup
• 1 1/3 cups milk
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 4 cups frozen mixed vegetables, thawed
• 2 cups diced cooked chicken
• 1 (10 count) package refrigerated biscuit dough, separated and cut into quarters

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
3. Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.