Easy Chicken Potpie

Name: Easy Chicken Potpie
Ingredients: 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; 1-1/2 cups cubed cooked chicken breast; 1-1/2 cups reduced-fat biscuit/baking mix

9 ingredients

3 steps

Ingredients

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
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix

Directions

1

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
2

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.
3

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