Easy As Chicken Pot Pie

Chicken pot pie that is easy as 1, 2, 3 and healthy at that.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 (8 ounce) can  98% fat-free cream of chicken soup
• 1 (8 ounce) can  98% fat-free cream of mushroom soup
• 2  tablespoons nonfat sour cream
• 1 (8 ounce) bag  frozen mixed vegetables
• 3 -4  frozen  chicken strips or 2  chicken breasts
• 1  teaspoon salt
• 1  teaspoon pepper
• 1 (8 ounce) can  refrigerated reduced-fat crescent rolls or 1  cup Bisquick

Directions

1. Boil Chicken until done and shred with fork.
2. Mix Soup, sour cream, veggies, chicken & Slat /Pepper together. If your veggies are frozen cook them first. If they are out of the can just mix together.
3. Put in a 16x9 baking dish. Prepare your Bisquick as the box calls for making biscuits or take 1 can of Reduced Fat Croissant Rolls and spread/roll on top of soup mixture.
4. Cook as directions call for biscuits, usually 15-20 mins or until biscuits are nice and brown. I usually cook a little slower so the pot pie has time to warm in middle and biscuits don't burn on top.