Skillet Chicken Pot Pie
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
1 skillet
- Serves:
- 4
ingredients
- 1 (10 3/4 ounce) can cream of chicken soup, reduced fat, reduced sodium
- 1 1⁄4 cups skim milk, divided
- 1 (10 ounce) package frozen mixed vegetables
- 2 cups cooked chicken, diced
- 1⁄2 teaspoon ground black pepper
- 1 cup buttermilk baking mix, reduced fat
- 1⁄4 teaspoon summer savory or 1/4 teaspoon parsley
directions
- Heat soup, 1 cup skim milk, vegetables, chicken, and pepper in medium non-stick skillet over medium heat until mixture comes to a boil.
- Combine biscuit mix, summer savory, and 3 to 4 Tablespoons milk until soft batter is formed. Drop batter by spoonfuls to make 6 dumplings.
- Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice while cooking.
- TIP: For lighter dumplings, add 1 beaten egg to the dough. I don't think this would change the Weight Watchers points by much. Also, I would turn the dumplings over in the liquid after 6 minutes.
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RECIPE SUBMITTED BY
Tona C.
Moberly, Missouri