Chicken Pot Pie w/Bisquick
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Boneless skinless chicken breasts1 onion1 tbs minced garlic2 potatoes1 small package of sliced mushrooms2 cups frozen mixed veggies1 can Campbells healthy request cream of chicken soup1/2 can of skim milk2 cups Heartsmart Bisquick3/4 cup skim milk (more or less depending on thickness of batter)Salt and pepper to taste
**pre-heat oven to 350 degrees**
Slice up potatoes small, dice an onion and cut up chicken into small bit size pieces. Cook onion, mushrooms and potato until potatoes are soft in a skillet on medium heat. Then add chicken and garlic and cook until chicken is cooked through. Use salt and pepper.
Cook mixed veggies as package directs and drain.
In a baking dish dump the skillet ingredients into it and the veggies, add soup w/ 1/2 can milk...mix well. Add salt and pepper to taste.
In a bowl mix bisquick as the package directs for biscuits. You may want to adjust the milk to get the preferred consistancy of batter.
Pour the batter over the veggie mixture and bake uncovered until golden brown approx. 20 to 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SPITFIRE12.
Slice up potatoes small, dice an onion and cut up chicken into small bit size pieces. Cook onion, mushrooms and potato until potatoes are soft in a skillet on medium heat. Then add chicken and garlic and cook until chicken is cooked through. Use salt and pepper.
Cook mixed veggies as package directs and drain.
In a baking dish dump the skillet ingredients into it and the veggies, add soup w/ 1/2 can milk...mix well. Add salt and pepper to taste.
In a bowl mix bisquick as the package directs for biscuits. You may want to adjust the milk to get the preferred consistancy of batter.
Pour the batter over the veggie mixture and bake uncovered until golden brown approx. 20 to 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SPITFIRE12.
Nutritional Info Amount Per Serving
- Calories: 466.8
- Total Fat: 6.0 g
- Cholesterol: 32.5 mg
- Sodium: 1,136.2 mg
- Total Carbs: 79.8 g
- Dietary Fiber: 4.9 g
- Protein: 25.0 g