Easy Chicken Pot Pie

This is another recipe that comes from my Taste of Homes: Comfort Food Diet cookbook.  It is extremely easy to make and tastes great too!EASY CHICKEN POT PIErecipe from: Taste of Home: Comfort Food Diet1 can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1/2 cup plus 2/3 cup fat-free milk, divided1/2 tsp. dried thyme1/4 tsp pepper1/8 tsp poultry seasoning2 (16 oz) packages frozen mixed vegetables, thawed (I only had one on hand in my freezer and it still turned out great)1-1/2 cups cubed cooked chicken breast1-1/2 cups reduced-fat biscuit/baking mixIn a large bowl, combine the soups, 1/2 cup milk, thyme, pepper, and poultry seasoning.  Stir in the vegetables and chicken.Transfer to a 9×13 baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended.  Drop by 12 rounded tablespoons onto chicken mixture. Bake, uncovered, at 350 degrees F for 40-50 minutes or until filling is bubbly and biscuits are golden brown.Enjoy!Yield 6 servingsNUTRITION FACTS:1-1/3 cups chicken mixture with 2 biscuits equals:342 calories5 g fat36 mg cholesterol871 mg sodium53 g carbohydrate7 g fiber21 g protein

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Comments

  1. 1

    Looks delicious and simple. Thanks!

  2. 2
    Hi I'm LUCIE! says:

    Yum! I'd love a new chicken pot pie recipe! I'll try it, we'll see if it takes me away from my favorite crust (pastry puff sheets)! I may just combine yours and mine together. :]

    Thanks for the share!

  3. 3

    Veg-all works great for this as well!!! YUMMY!