Creamy Chicken Pot Pie
In The Refrigerated Meat Case
Creamy Chicken Pot Pie
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 45min
Serves 6
- 250
Calories - 15g
Protein - 920mg
Sodium - 2g
Sat. Fat - 4g
Sugar 
Ingredients
(cut into 1 inch pieces)
Non-stick cooking spray
1 pkg. frozen mixed vegetables
2 cans (10.75 oz.) fat-free low sodium condensed cream of chicken soup
1/2 cup 2% milk
1/4 tsp. dried poultry seasoning
1/4 tsp. ground black pepper
1 can (6 oz.) refrigerated flaky layered biscuits
Step 1
Preheat oven to 425°F. Spray a 2-quart baking dish with non-stick cooking spray. In a large saucepan, cook vegetables according to package directions until just barely tender. Drain, then add chicken, soup, milk, poultry seasoning and black pepper. Bring to a boil, stirring frequently, on medium high heat. Reduce heat; cover and simmer for 5 to 7 minutes.
Step 2
Spoon mixture into baking dish. Separate biscuit dough into 6 to 10 pieces and place gently on top. Bake for 15 to 17 minutes, or until biscuits are deep golden brown. Let stand for 5 minutes before serving.
60 MIN
