Easy Chicken Pot Pie

By BlueSchmoo

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

Details

Servings 6

Preparation

Step 1

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.