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Ham and Chicken Pie

1 10 3/4 ounces condensed cream of mushroom soup
1/8 teaspoon marjoram
1/8 teaspoon thyme
1/4 cup onion -- chopped
1/2 cup celery -- chopped
1 2 1/2 ounces mushrooms -- drained
1 cup cooked ham -- diced
1 cup cooked chicken -- diced
1 10 ounce pkg frozen peas -- thawed
1 8 ounce pkg refrigerator biscuits
melted butter
1 tablespoon sesame seeds


In large bowl, combine soup with marjoram, thyme, onion, celery, mushrooms, ham, chicken, and peas. Pour into slow cooker. Cover and on low for 5 to 6 hours. Spoon into shallow baking dish. Arrange biscuits on top; brush with melted butter; sprinkle with sesame seeds. Bake in 350 F oven for 20 to 25 minutes or until biscuits are brown.

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