Easy Chicken Pot Pie...with Flavor!!

Recipe by Johnsdeere
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 3/4 ounce) can reduced-fat cream of chicken soup, undiluted
  • 1
    (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted
  • 12
    cup plus 2/3 cup nonfat milk, divided
  • 12
    teaspoon dried thyme
  • 14
    teaspoon pepper
  • 18
  • 1
    (16 ounce) package frozen mixed vegetables
  • 1 12
    cups cubed cooked chicken breasts
  • 1 12
    cups reduced-fat biscuits or 1 1/2 cups baking mix

DIRECTIONS

  • In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in frozen 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° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.