Easy Chicken Pot Pie...with Flavor!!
Per serving
I bought the 2007 Taste of Home low fat Comfort food cookbook and found this gem in it. We love this recipe!! What sets this apart from the typical Bisquick recipe is that this recipe calls for poultry seasoning and thyme...it's all about flavor with these two. It also calls for lower in fat ingredients as well tons of flavor without the typical fat you can find in your traditional pot pie. If you are following weight watchers, this serves 6 people (1 1/3 cup of the mixture) with two biscuits each and only 6 weight watcher points a serving. *****I changed this recipe up...rather then 2-16 oz BAGS of veggies as the original recipe called for...I just opted for one. With how it only serves 6....it would of been way too many veggies. Also...rather then using thawed veggies I opted to keep the…
Ingredients
6 serv.- reduced-fat cream of chicken soup, undiluted↗1 can
- reduced-fat cream of mushroom soup, undiluted1 can
- nonfat milk1⁄2 cup
plus 2/3 cup, divided
- dried thyme↗1⁄2 teaspoon
- pepper↗1⁄4 teaspoon
- poultry seasoning1⁄8 teaspoon
- frozen mixed vegetables1 package
- cubed cooked chicken breasts1 1⁄2 cups
- reduced-fat biscuits or 1 1/2 cups baking mix↗1 1⁄2 cups
Step-by-step instructions
- 1
In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in frozen vegetables and chicken.
- 2
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.
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