Skillet Chicken Pot Pie



Skillet Chicken Pot Pie

A delicious healthy meal!  Less than 30 minutes and you have a meal on the table.

  • 1 (10 3/4-oz.) can Healthy Request cream of chicken soup
  • 1 1/4 cups skim milk, divided
  • 1 (10-oz.) pkg. frozen mixed vegetables
  • 2 cups diced cooked chicken
  • 1/2 teaspoon pepper, opt.
  • 1 cup buttermilk biscuit baking mix
  • 1/4 teaspoon dried parsley

Heat soup, 1 cup milk, vegetables, chicken and pepper in medium skillet over medium heat until mixture comes to a boil.

Combine biscuit mix and parsley in small bowl.  Stir in remaining 1/4 cup milk 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.

Makes 6 servings.

Calories – 241, Total Fat – 5 g, Saturated Fat – 1 g, Cholesterol – 33 mg, Sodium – 422 mg, Carbohydrate – 25 g, Dietary Fiber – <1 g, Protein – 17 g.

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