Biscuit topped chicken pot pie recipe

Ingredients

• 2 (10.75 ounce) cans Campbell’s(R) Condensed Cream of Potato Soup
• 1 cup milk
• 1/4 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon ground black pepper
• 4 cups cooked cut-up vegetables*
• 2 cups cubed cooked chicken
• 1 (10 ounce) can refrigerated biscuits