This chicken Cheater Pot Pie is so easy you will feel like you cheated! Frozen mixed vegetables, cream of chicken soup and canned white chicken meat whip this up in a snap.
3 tablespoons melted butter
1 16-ounce package frozen mixed vegetables
1 can cream of chicken soup (reduced fat if watching diet!)
1 5-ounce can white-meat chicken chunks, drained
1/2 cup low fat milk
Salt and black pepper to taste
1 10-ounce can refrigerated layered biscuits
Preheat oven to 425 degrees. Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.
Recipe makes 8 servings.
Serving size: 1 pot pie
Calories: 265; Total Fat: 13g; Cholesterol: 30mg; Sodium: 1104mg; Carbohydrates: 27g; Fiber: 2g; Protein: 10g
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