Low-Fat Classic Chicken Pot Pie
Low-Fat Classic Chicken Pot Pie is an moderately easy dinner. Made with 2 cans (15 oz.) mixed vegetables, drained, 1 (10 oz.) can cooked chicken, drained, 1 (10 3/4 oz.) can low-fat sodium cream of chicken or cream of mushroom soup, 1/2 tsp. thyme (if desired) and 2 c. reduced-fat biscuit mix, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Preheat oven to 350Β°. In medium bowl, combine mixed vegetables, chicken, soup and thyme.
Pour vegetables into greased 2-quart casserole.
In small bowl, combine 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.
Makes 6 servings.
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