- 1 (10.75oz) can Western Family Cream of Potato Soup
- ½ c. Frozen peas
- 1 (5oz) can Chunk White Chicken, drained
- 1 (8 ct.) tube refrigerated Flaky Buttermilk Biscuits
- ¼ t. Garlic powder
- ⅛ t. Ground pepper
- Bake biscuits according to package instructions.
- Combine soup, peas, chicken, garlic powder and pepper in sauce pan and heat until bubbly.
- Split biscuits in half and fill with chicken mixture.