Its snowing outside right now. Snow is coming down quite good and it is supposed to continue….we have 6-12″ in the forecast! What better time than to think of something warm and comforting for dinner? Not to mention, quick and easy!
This is one of my go to meals when I need to think of something quick that will please Grumpy. Have you all figured out that I am pretty easy to please for the most part? ;o) I found this recipe in a Light & Tasty about 3 years ago (along with a hot fudge pudding cake that we love too!).
Chicken Pot Pie
Light & Tasty
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
2 packages (16 ounces each) frozen mixed vegetables, thawed (I only use 1 bag – 2 bags is way too much!)
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix
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. 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.
Yield: 6 servings.