Chicken Pot Pie -- Healthy Choice |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
3 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
3/4 cup nonfat milk |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/8 teaspoon poultry seasoning |
1 cup frozen peas, thawed |
1 cup frozen corn, thawed |
1 cup potato, diced |
1 cup carrot, peeled, diced |
1 cup sweet potato, diced |
2 cups chicken breasts, cooked, diced |
1 1/2 cups reduced-fat baking mix |
2/3 cup nonfat milk (yes, again) |
Directions:
1. Preheat oven to 350 degrees F, then coat the inside bottom of a 13 x9 baking dish with cooking spray.
2. In a large bowl, combine soup, 3/4 cup of milk, thyme, pepper & poultry seasoning, then stir in the vegetables & chicken, before pouring the mixture into the prepared baking dish
3. In a small bowl, combine the biscuit mix & the 2/3 cup of milk, stirring until just blended.
4. Bake, uncovered for 15 minutes, then remove from oven & drop the biscuit mixture by 12 rounded tablespoonfuls onto chicken mixture & bake another 35 to 45 minutes or until filling is bubbly & biscuits are golden brown.
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