Chicken Biscuits

Chicken Biscuits
  • 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
  1. Bake biscuits according to package instructions.
  2. Combine soup, peas, chicken, garlic powder and pepper in sauce pan and heat until bubbly.
  3. Split biscuits in half and fill with chicken mixture.