Chicken Pot Pie

By carvalhohm2

Ingredients

• Biscuit Topping:
• 1/3 cup SOS Mix (recipe follows)
• 1 1/4 cups cold water
• 1 cup cooked chicken, cubed
• 1 pkg (8-10 oz) frozen mixed vegetables
• 1 egg
• 1/2 cup milk
• 1 cup baking mix (such as Bisquick)

Details

Servings 6
Adapted from extension.usu.edu

Preparation

Step 1

Whisk SOS Mix with water until well blended. Cook and stir on stove top or in microwave until thick.

In 9 inch pie plate combine sauce, vegetables and chicken.

Biscuit Topping:
Combine egg, milk and baking mix in a small bowl. Pour over chicken mixture. Bake at 400°F for 30 minutes or until golden brown.

1 cup per serving

WW Points Plus: 5
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Soup or Sauce (SOS) Mix:
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2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Combine all ingredients in a recloseable plastic bag, mixing well.

Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.