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 PIE
recipe from: Taste of Home: Comfort Food Diet
1 can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup plus
2/3 cup fat-free milk, divided
1/2 tsp. dried thyme
1/4 tsp pepper
1/8 tsp poultry seasoning
2 (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 breast
1-1/2 cups reduced-fat biscuit/baking mix
In 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.
Yield 6 servings
1-1/3 cups chicken mixture with 2 biscuits equals:
5 g fat
36 mg cholesterol
871 mg sodium
53 g carbohydrate
7 g fiber
21 g protein