So yesterday, my mom and I made these Easy Chicken Potpies. It's actually one big thing with 'biscuits' on top. But our biscuit dough was really runny...so it's like one big biscuit on top. It still tastes really good though! :o) I'm actually having leftovers right now. And once again, the recipe is from Light & Tasty magazine.
Easy Chicken Potpie1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 1/4 cups fat-free milk, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
2 packages (16 ounces each) frozen mixed vegetables, thawed
1 1/2 cups cubed cooked chicken breast
1 1/2 cups reduced-fat biscuit/baking mix
1/3 cup egg substitute
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. x 2-in. baking dish coated with nonstick cooking spray.
In a small bowl, stir the biscuit mix, egg substitute and remaining milk just until blended. Drop by 12 rounded tablespoonsfull onto chicken mixture. Bake, uncovered, at 350ยบ for 40-50 minutes or until filling is bubbly and biscuits are golden brown.
1 1/3 cups chicken mixture with 2 biscuits equals 342 calories.
2 comments:
I love your recipe blogs, so keep 'em comin!
cool. i actually have another recipe i can put up, but i figured it would be boring. i'll post it when i go through the magazines and find it again.
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