Easy Chicken Potpie
CATEGORIES
INGREDIENTS
  • Cooking Time: 40
  • Servings: 6
  • Preparation Time: 20
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/2 cup plus 2/3 cup fat-free milk, divided
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon poultry seasoning
  • 2 packages (16 ounces each) frozen mixed vegetables, thawed
  • 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 cups reduced-fat biscuit/baking mix
DIRECTIONS
  1. In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
  2. 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.
  3. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.