EASY CHICKEN POTPIE
By á-2995
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Ingredients
- 10 3/4 OZ.CREAM CHICKEN SOUP-REDUCED FAT
- 10 3/4 OZ. CREAM MUSHROOM SOUP - REDUCED FAT
- 1/2 CUP PLUS 2/3 CUP FAT-FREE MILK - DIVIDED
- 1/2 TSP DRIED THYME
- 1/4 TSP PEPPER
- 1/8 TSP POULTRY SEASONING
- 2 PKG. (16 OZ. EACH) FROZEN MIXED VEGETABLES - THAWED
- 1 1/2 CUPS CUBED COOKED CHICKEN BREAST
- 1 1/2 CUPS BISQUICK BAKING MIX
Details
Servings 6
Preparation time 20mins
Cooking time 60mins
Preparation
Step 1
COMBINE SOUPS,1/2 CUP MILK,THYME,PEPPER AND POULTRY SEASONING - STIR IN VEGETABLES AND CHICKEN.
TRANSFER TO 13 X 9 IN BAKE DISH COATED WITH NON-STICK SPRAY
STIR BAKE MIX AND REMAINING MILK TOGETHER
DROP BY ROUNDED TBSP ONTO CHICKEN MIXTURE
BAKE UNCOVERED AT 350 F 40 - 50 MINS UNTIL FILLING
IS BUBBLY AND BISCUITS ARE BROWN
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