Skillet Chicken Pot Pie
Not all convenience foods are "no-no's." This recipe combines several prepared foods to give a product with "made from scratch" flavor.
Prep and Cook Time 25 minutes
Makes 6 servings
|1||can (10-3/4 ounces) fat-free reduced-sodium cream of chicken soup, undiluted|
|1-1/4||cups fat-free (skim) milk, divided|
|1||package (10 ounces) frozen mixed vegetables|
|2||cups diced cooked chicken|
|1/2||teaspoon black pepper|
|1||cup buttermilk biscuit baking mix|
|1/4||teaspoon dried summer savory leaves or parsley (optional)|
- Heat soup, 1 cup milk, vegetables, chicken and pepper in medium skillet over medium heat until mixture comes to a boil.
- Meanwhile, combine biscuit mix and summer savory, if desired, in small bowl. Stir in remaining 3 to 4 tablespoons milk just until soft batter is formed. Drop batter by tablespoonfuls onto chicken mixture to make 6 dumplings. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice during cooking.
|Serving Size:||1/2 cup chicken mixture with 1 dumpling (without garnish)|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||21 %|
Check out more recipes for Chicken