Easy Skillet Chicken Pot Pie Recipe | Comfort Food Made Simple

Skillet Chicken Pot Pie

Prep and Cook Time 25 minutes

YIELD Makes 6 servings

Not all convenience foods are "no-no's." This recipe combines several prepared foods to give a product with "made from scratch" flavor.

INGREDIENTS

1 can (10-3/4 ounces) fat-free reduced-sodium cream of chicken soup, undiluted 1‑1/4 cups fat-free (skim) milk, divided 1 package (10 ounces) frozen mixed vegetables 2 cups diced cooked chicken 1/2 teaspoon black pepper 1 cup buttermilk biscuit baking mix 1/4 teaspoon dried summer savory leaves or parsley (optional)

PREPARATION:

1. Heat soup, 1 cup milk, vegetables, chicken and pepper in medium skillet over medium heat until mixture comes to a boil.
2. Meanwhile, combine biscuit mix and summer savory, if desired, in small bowl. Stir in remaining 3 to 4 tablespoons milk just until soft batter is formed. Drop batter by tablespoonfuls onto chicken mixture to make 6 dumplings. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice during cooking.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Serving Size: 1/2 cup chicken mixture with 1 dumpling (without garnish) Sodium 422 mg Protein 17 g Fiber <1 g Carbohydrate 25 g Calories 241 Cholesterol 33 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 21 % DIETARY EXCHANGE: Meat 2 Vegetable 1-1/2 Starch 1