1 can (10 3/4 oz) condensed cream of chicken soup,
fat free
1 1/4 cups skim milk, divided
1 pkg (10 oz) frozen mixed vegetables
2 cups diced cooked chicken
1/2 tsp ground black pepper
1 cup buttermilk biscuit baking mix
1/4 tsp summer savory or parsley
Instructions
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 summer savory in small bowl, Stir in small bowl. Stir in 3 to 4 tablespoons milk just 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. Garnish with additional summer savory, if desired.
Ready to serve in 25 minutes
Serves 6
Originally Submitted
9/16/2010
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