Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Low-Fat Class Chicken Pot Pie
Low-Fat Class Chicken Pot Pie

Low-Fat Class Chicken Pot Pie

45 Min(s)
What You Need
Select All
1 serving
Original recipe yields 1 serving
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
Add To Shopping List
Let's Make It
1
Preheat oven to 350°F. In medium mixing bowl, combine veggies, chicken, soup, and thyme. Pour vegetable mixture into greased 2-quart casserole.
2
In small bowl, combine the biscuit mix and milk with a fork. Drop a tablespoon at a time over vegetable mixture.
3
Bake uncovered for 30-35 minutes or until crust is golden brown and filling is hot. Allow pie to cool slightly before serving.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews