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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Chicken pot pie that is easy as 1, 2, 3 and healthy at that. Ingredients:
1 (8 ounce) can 98% fat-free cream of chicken soup |
1 (8 ounce) can 98% fat-free cream of mushroom soup |
2 tablespoons nonfat sour cream |
1 (8 ounce) bag frozen mixed vegetables |
3 -4 frozen chicken strips or 2 chicken breasts |
1 teaspoon salt |
1 teaspoon pepper |
1 (8 ounce) can refrigerated reduced-fat crescent rolls or 1 cup bisquick |
Directions:
1. Boil Chicken until done and shred with fork.
2. Mix Soup, sour cream, veggies, chicken & Slat /Pepper together. If your veggies are frozen cook them first. If they are out of the can just mix together.
3. Put in a 16x9 baking dish. Prepare your Bisquick as the box calls for making biscuits or take 1 can of Reduced Fat Croissant Rolls and spread/roll on top of soup mixture.
4. Cook as directions call for biscuits, usually 15-20 mins or until biscuits are nice and brown. I usually cook a little slower so the pot pie has time to warm in middle and biscuits don't burn on top.
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