Chicken Pot Pie

Name: Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 (10.5 oz) can reduced fat cream of broccoli soup; 1/3 cup milk; 1/4 tsp black pepper; 1/8 tsp thyme; 1 (10 oz) can Valley Fresh 100% Natural White Chicken drained and shredded; 1 (10 oz) package frozen mixed vegetables thawed and drained; 1 (4.5 oz) can reduced-fat regridgerated buttermilk biscuits - 6 count

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 6

Ingredients

1 (10.5 oz) can reduced fat cream of broccoli soup1/3 cup milk1/4 tsp black pepper1/8 tsp thyme1 (10 oz) can Valley Fresh 100% Natural White Chicken, drained and shredded1 (10 oz) package frozen mixed vegetables, thawed and drained1 (4.5 oz) can reduced-fat regridgerated buttermilk biscuits - 6 count

Directions

Heat oven to 400 degrees. In 1-1/2 quart baking dish, combine soup, milk, pepper and thyme. Stir in chicken and vegetables. Bake 20 to 25 minutes. Separate biscuits; cut each biscuit into quarters. Arrange biscuits over chicken mixture. Bake 12 to 15 minutes longer or until biscuits are golden brown.

Number of Servings: 6

Recipe submitted by SparkPeople user CRYSTALARIADNE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 277.8
Total Fat: 7.9 g
Cholesterol: 23.2 mg
Sodium: 1,001.5 mg
Total Carbs: 35.4 g
Dietary Fiber: 3.6 g
Protein: 18.2 g

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