Chicken Pot Pie -- Healthy Choice

Submitted by Sydney Mike

"This recipe is loosely based a recipe found in the February/March 2010 magazine, Taste of Home."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 8

ingredients

• 3 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3⁄4 cup nonfat milk
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon poultry seasoning
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed
• 1 cup potato, diced
• 1 cup carrot, peeled, diced
• 1 cup sweet potato, diced
• 2 cups chicken breasts, cooked, diced
• 1 1⁄2 cups reduced-fat baking mix
• 2⁄3 cup nonfat milk (yes, again)

directions

1. Preheat oven to 350 degrees F, then coat the inside bottom of a 13"x9" baking dish with cooking spray.
2. In a large bowl, combine soup, 3/4 cup of milk, thyme, pepper & poultry seasoning, then stir in the vegetables & chicken, before pouring the mixture into the prepared baking dish
3. In a small bowl, combine the biscuit mix & the 2/3 cup of milk, stirring until just blended.
4. Bake, uncovered for 15 minutes, then remove from oven & drop the biscuit mixture by 12 rounded tablespoonfuls onto chicken mixture & bake another 35 to 45 minutes or until filling is bubbly & biscuits are golden brown.

Reviews

[BLUE ROSE]

Surprised<br/><br/>We were surprised with how well this recipe came out.<br/><br/>This is a recipe you can put out own flare with. I chose to put my DH favorite Tator tots on tope of this backing the first time then I added the biscuits. I also added french green beans also to our. <br/><br/>Great recipe to try.

 

[DailyInspiration]

This dish is great comfort food. I love individual chicken pot pies, but I have to admit -- it is much easier making this in a large casserole dish. The dropped biscuits on top were a really nice addition as well. Will definitely make this casserole again. Made for Newest Zaar tag, January, 2012.