Chicken Pot Pie

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

• Ready In: 50 mins
• Serves: 15
• Yields: 1 piece

Ingredients

• 1 (10 3/4ounce) can  reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 (10 3/4ounce) can  reduced-fat reduced-sodium  condensed cream of celery soup, undiluted
• 1⁄2 cup  plus 2/3 cup 2% low-fat milk, divided
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon poultry seasoning
• 1 (12 ounce) package frozen corn
• 1 (12 ounce) package  frozen peas
• 1 1⁄2 cups  cubed  cooked chicken breasts
• 1 (16 ounce) box  hot roll mix
• 2  cups  red potatoes

Directions

1. In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
2. 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.