Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 1 (10 3/4 ounce) canreduced-fat reduced-sodium condensed cream of celery soup, undiluted; 12 cup plus 2/3 cup 2% low-fat milk, divided; 12 teaspoon dried thyme; 14 teaspoon poultry seasoning; 1 (12 ounce) package frozen corn; 1 (12 ounce) package frozen peas; 1 12 cups cubed cooked chicken breasts; 1 (16 ounce) box hot roll mix; 2 cups red potatoes

10 ingredients

9 steps

Ingredients

1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) canreduced-fat reduced-sodium condensed cream of celery soup, undiluted
12 cup plus 2/3 cup 2% low-fat milk, divided
12 teaspoon dried thyme
14 teaspoon poultry seasoning
1 (12 ounce) package frozen corn
1 (12 ounce) package frozen peas
1 12 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.
2

Stir in vegetables and chicken.
3

Transfer to a 13-in.
4

x 9-in.
5

x 2-in.
6

baking dish coated with cooking spray.
7

In a small bowl, stir biscuit mix and remaining milk just until blended.
8

Drop by 12 rounded tablespoonfuls onto chicken mixture.
9

Bake, uncovered, at 350 degrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.