Low-Fat Classic Chicken Pot Pie
Low-Fat Classic Chicken Pot Pie is an moderately easy dinner. Made with 2 cans (15-oz each) veg*all mixed vegetables, drained, 1 can (10-oz) cooked chicken, water packed, drained, 1 can (10-3/4 oz) low-fat, cream of chicken soup, 1/2 tsp. thyme and 2 c. reduced fat biscuit mix, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
In medium mixing bowl, combine Veg*All, chicken, soup and thyme.
Pour vegetable mixture into greased 2 quart casserole.
In small bowl, combine the biscuit mix and milk with a fork.
Drop a tablespoon at a time over vegetable mixture. Bake uncovered for 30 to 35 minutes or until crust is golden brown and filling is hot.
Allow pie to cool slightly before serving.
π· Perfect Pairings
Complete your meal with these
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