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Low-Fat Class Chicken Pot Pie

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 45 min
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.
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