Instructions: Heat oven to 375 degrees. Melt margarine in large skillet. Add celery; cook and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken. Bring to a boil. Spoon hot mixture into ungreased 12x8" baking dish. Separate dough into 8 biscuits. Cut each biscuit into quarters.

Place biscuit pieces in plastic bag; sprinkle with parsley flakes, sesame seed and poppy seed. Shake bag to coat. Arrange biscuit pieces over hot vegetables and chicken mixture. Bake for 20-25 minutes or until biscuits are golden brown and filling is bubbly.

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