Low-Fat Class Chicken Pot Pie
Makes:
6 servings
Total Time:
45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 2 cans (15 oz. each) mixed vegetables, drained
- 1 can (10 oz.) cooked chicken, water packed, drained
- 1 can (10 oz.) low-fat, low sodium cream of chicken or cream of mushroom soup
- 1/2 tsp. thyme
- 2 cups reduced fat biscuit mix
- 1 cup plus 2 Tbsp. skim milk
make it
Preheat oven to 350°F. In medium mixing bowl, combine veggies, chicken, soup, and thyme. Pour vegetable mixture into greased 2-quart casserole.
In small bowl, combine the biscuit mix and milk with a fork. Drop a tablespoon at a time over vegetable mixture.
Bake uncovered for 30-35 minutes or until crust is golden brown and filling is hot. Allow pie to cool slightly before serving.
Notes
Adding about 1/4-1/2 cup of sugar to the vegetable mixture makes it taste even better.
