Chicken Pot Pie / Pies (Lighter Version) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from Woman's World , January 31, 2006. This is a lighter version of the regular chicken pot pie. My family enjoyed it! Ingredients:
1 (1 lb) package frozen mixed vegetables, thawed |
3 cups cooked chicken, chopped |
1 (14 1/2 ounce) can canned sliced potatoes, drained |
1 (12 ounce) jar fat free chicken gravy |
1/2 cup fat-free half-and-half |
3/4 teaspoon dried thyme |
1/4 teaspoon pepper (or to taste) |
1 (16 1/3 ounce) package refrigerated reduced-fat buttermilk biscuits |
salt, to taste |
Directions:
1. In pot over medium heat, combine first 7 ingredients.
2. Cook, stirring occasionally, until sauce thickens, 10 minutes.
3. Bake biscuits according to package directions.
4. Split biscuits.
5. Top bottom halves with chicken mixture; top with biscuit tops.
6. You can also add some shredded cheese to the mixture if you like.
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