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No need to feel guilty about chowing down on this comfort food favorite! It’s been slimmed down to a respectable 342 calories per serving, but tastes every bit as good as its much higher calorie cousins.

Chicken Pot Pie

• Ingredients

  • 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
  • 1 (10.75 ounce) can reduced-sodium condensed cream of mushroom soup, undiluted
  • ½ cup plus ⅔ cup fat-free milk, divided
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ⅛ teaspoon poultry seasoning
  • 2 (16 ounce) packages frozen mixed vegetables, thawed
  • 1½ cups cubed cooked chicken breast
  • 1½ cups reduced-fat biscuit/baking mix

• Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the soups, ½ cup milk, thyme, pepper and poultry seasoning.
  3. Stir in vegetables and chicken. Transfer to a 13x9-inch baking dish coated with cooking spray.
  4. In a small bowl, stir biscuit mix and remaining ⅔ cup milk just until blended.
  5. Drop 12 rounded tablespoonfuls onto chicken mixture.
  6. Bake, uncovered for 40 to 50 minutes or until filling is bubbly and biscuits are golden brown.
  7. Serve with a green salad.
• • Yields: 6 Servings
• Nutrition Facts per serving (1⅓ cups chicken mixture with 2 biscuits):
  • calories: 342
  • fat: 5 g total fat (2 g sat fat)
  • cholesterol: 36 mg
  • carbohydrates: 53 g
  • sodium: 871 mg
  • fiber: 7 g
  • protein: 21 g

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