Chicken Pot Pie

Name: Chicken Pot Pie
Cook time: 50 min
Total time: 50 min
Yield: 1 piece, 15 serving(s)
Ingredients: 304.75 g can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 304.75 g can reduced-fat reduced-sodium condensed cream of celery soup, undiluted; 118.29 ml plus 2/3 cup 2% low-fat milk, divided; 2.46 ml dried thyme; 1.23 ml poultry seasoning; 340.19 g package frozen corn; 340.19 g package frozen peas; 354.88 ml cubed cooked chicken breasts; 453.59 g box hot roll mix; 473.18 ml red potatoes

Submitted by ldw42476

"This pot pie is easy to make and comforting on cold days."

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Ready In:: 50mins
Ingredients:: 10
Yields:: 1 piece
Serves:: 15

ingredients

304.75 g can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
304.75 g can reduced-fat reduced-sodium condensed cream of celery soup, undiluted
118.29 ml plus 2/3 cup 2% low-fat milk, divided
2.46 ml dried thyme
1.23 ml poultry seasoning
340.19 g package frozen corn
340.19 g package frozen peas
354.88 ml cubed cooked chicken breasts
453.59 g box hot roll mix
473.18 ml red potatoes

directions

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350 degrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.