Valley Fresh Chicken Pot Pie

I enjoy homemade chicken pot pie; however, I have yet to find one with a crust I like. Unfortunately, this one was no exception. This recipe came off the can of Valley Fresh canned chicken. The filling is different from my other recipe. (It is a simpler version, that requires only opening and emptying cans.) This one uses cut up canned biscuits. I was hoping that by cutting them up, the bottoms would cook, but alas, I ended up with golden tops and soggy bottoms. If anyone has a good chicken pot pie topping, I'd be interested in it.

Here is the Valley Fresh recipe:

1 can cream of broccoli soup
1/3 c. milk
1/4 t. coarsely ground pepper
1/8 t. dried thyme
1 can chicken, shredded and drained
1 pkg. frozen vegetables
1 can refrigerated buttermilk biscuits (6 count)

Heat oven to 400 degrees. In 1 1/2 quart baking dish, combine soup, milk, pepper and thyme. Stir in chicken and vegetables. Bake 20-25 minutes. Separate biscuits; cut into quarters. Arrange biscuits over chicken mixture. Bake 12-15 minutes longer or until biscuits are golden brown.

Cheese Ravioli with Vegetables

Ingredients:

1 package frozen ravioli
1 medium zucchini, julienned
1 medium squash, julienned
1/4 cup Parmesan cheese
garlic pepper
1/2t. basil
1/4t. thyme
olive oil

Directions:

Put water for ravioli on to boil.

Place 1-2 T. olive oil in a skillet over medium high heat. Add vegetables and cook until done, about 4-5 minutes. (You may also grill vegetables, if you prefer. Just slice them in half and finish slicing them once cooked.)

Cook ravioli according to directions. Add ravioli to vegetables. Add another 1-2T. olive oil, cheese and seasonings. Stir to coat.

Serve while warm.