Ingredients for Lighter Chicken Or Veggie Pot Pie
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How to Make Lighter Chicken Or Veggie Pot Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 10.75 oz (1 can) cream of mushroom soup (or cream of chicken) and 1/2 cup milk. Whisk until smooth and creamy, adding more milk as needed to reach your desired consistency.
- Add 2 cups cooked chicken (diced), 1 cup sliced mushrooms, 1/2 cup frozen peas, 1/2 cup chopped celery, and 1/4 cup chopped onion. Stir gently to combine.
- Season with salt and pepper to taste.
- Pour the mixture into a greased 9x13 inch baking dish.
- In a separate bowl, prepare the biscuit topping according to package directions using 1 1/2 cups of biscuit mix, 1/2 cup milk, and 1 large egg. (Note: You can also use a homemade biscuit recipe if preferred.)
- Pour the biscuit batter evenly over the pie filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
- Let stand for 10-15 minutes before serving to allow the filling to set slightly.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
5g
Carbs
4g
