Easy Chicken Potpie
- Source
- Magazine clipping
- Serves
- 6
- Prep
- 20 min
- Cook
- 40 min
- Cuisine
- American
“I rely on a baking mix, canned soup and frozen vegetables for this spirit-warming favorite. I like to serve it with cranberry sauce.”
Ingredients
- 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 cup plus 2/3 cup fat-free milk, divided
- 1/2 tsp. dried thyme
- 1/4 tsp. pepper
- 1/8 tsp. poultry seasoning
- 2 pkg. (16 oz. each) frozen mixed vegetables, thawed
- 1-1/2 cups cubed cooked chicken breast
- 1-1/2 cups reduced-fat biscuit/baking mix
Steps
- In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
- Transfer to a 13-in. x 9-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.
Notes
Yield: 6 servings.