Easy Chicken Potpie Recipe photo by Taste of Home
Easy Chicken Potpie
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 6 servings.
In Omaha, Nebraska, Martha Evans relies on a baking mix, canned soup and frozen vegetables for her spirit-warming favorite. “I like to serve it with cranberry sauce,” she shares.
Ingredients
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
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1/2 cup plus 2/3 cup fat-free milk, divided
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1/8 teaspoon poultry seasoning
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2 packages (16 ounces each) frozen mixed vegetables, thawed
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1-1/2 cups cubed cooked chicken breast
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1-1/2 cups reduced-fat biscuit/baking mix
Directions
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1.
In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
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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.
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3.
Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.
Nutrition Facts
2 piece: 335 calories, 5g fat (2g saturated fat), 34mg cholesterol, 832mg sodium, 53g carbohydrate (10g sugars, 8g fiber), 20g protein.
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