HEARTY CHICKEN POT PIE
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- 1 c
- cooked skinless cubed chicken breast
- 3 c
- cooked mixed vegetables( such peas, carrots, and diced potatoes
- 1 can(s)
- 11 oz. reduced fat reduced sodium condensed cream of mushroom soup
- 1 1/3 c
- reduced fat biscuit mix
- 2/3 c
- low fat buttermilk
- 3 Tbsp
- chopped parsley
- 1/4 tsp
1Preheat oven to 400 degrees lightly coat 9 inch pie plate or ovenproof casserole with nonstick cooking spray. Combine chicken, vegetables and soup into pie plate place in oven.
2While chicken mixture heats, combine biscuit mix. buttermilk and parsley in a medium bowl, mix just until blended, do not over mix. (dough will be sticky)
3Scrap dough out of bowl onto lightly floured surface. With lightly floured hands gently pat dough into 1 inch disk using 2 to 2 1/2 inch biscuit cutter, cut 6 biscuits.
4Remove casserole from oven. Place biscuits on top of chicken mixture and return to oven. Bake about 10 minutes or until biscuits have risen and are light golden
5Reduce oven temperature to 350 degrees continue baking 10 to 15 minutes or until biscuits test for doneness and casserole is heated through.
6The last 5 minutes of baking sprinkle paprika over biscuits.