Heart-y Chicken Pot Pie the Editors of Publications International, Ltd.
Makes 6 servings
|1||cup cooked, skinless cubed chicken breast|
|3||cups cooked mixed vegetables or frozen thawed vegetables such as peas, carrots and diced potatoes|
|1||can (11-3/4 ounces) reduced-fat, reduced-sodium condensed cream of mushroom soup|
|1-2/3||cups reduced-fat biscuit mix|
|2/3||cup low-fat buttermilk|
|3||tablespoons chopped parsley|
- Preheat oven to 400°F. Lightly spray 9-inch pie plate or other ovenproof casserole. Combine chicken, vegetables and soup. Place filled pie plate in oven.
- While chicken mixture heats, combine biscuit mix, buttermilk and parsley in medium bowl just until blended . Do not overmix. (Dough will be sticky.) Scrape dough out of bowl onto lightly floured surface. With lightly floured hands, gently pat dough into 1-inch thick disk. Using 2- to 2-1/2-inch biscuit cutter, cut 6 biscuits.
- Remove casserole from oven. Place biscuits on top of chicken mixture and return to oven. Bake about 10 minutes or until biscuits have risen and are light gold. Reduce oven temperature to 350°F. Continue baking 10 to 15 minutes or until biscuits test for doneness and casserole is heated through. During the last five minutes of baking, sprinkle paprika over biscuits.
|Serving Size:||2/3 cup filling and 1 biscuit|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||17 %|
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