Easy Chicken Potpie

By Totlxtc

Ingredients

• 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1/2 * 1/2 cup plus 2/3 cup fat-free milk, divided
• 1/2 * 1/2 teaspoon dried thyme
• 1/4 * 1/4 teaspoon pepper
• 1/8 * 1/8 teaspoon poultry seasoning
• 2 * 2 packages (16 ounces each) frozen mixed vegetables, thawed
• 1-1/2 * 1-1/2 cups cubed cooked chicken breast
• 1-1/2 * 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.


Nutritional Analysis: 1-1/3 cups chicken mixture with 2 biscuits equals 342 calories, 5 g fat (2 g saturated fat), 36 mg cholesterol, 871 mg sodium, 53 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 starch, 2 very lean meat.