See Also: Skillet Chicken Pot Pie(recipes)
Chicken Skillet Supper(recipes)
Skillet Chicken Soup(recipes)
Skillet Lemon Chicken(recipes)
Mediterranean Skillet Chicken(recipes)
Homestyle Skillet Chicken(recipes)
Spanish Rice & Chicken Skillet(recipes)
Chinese Skillet Chicken and Rice(recipes)
Mediterranean Chicken and Rice Skillet(recipes)
Curried Chicken, Vegetables and Couscous Skillet(recipes)

Skillet Chicken Pot Pie (recipes)


Skillet Chicken Pot Pie

Prep and Cook Time: 25 minutes

Yield: Makes 6 servings

Not all convenience foods are "no-no' s." This recipe combines several prepared foods to give a product with "made from scratch" flavor.





Ingredients:



1can (10-3/4 ounces) fat-free reduced-sodium cream of chicken soup, undiluted

1-1/4cups fat-free (skim) milk, divided

1package (10 ounces) frozen mixed vegetables

2cups diced cooked chicken

1/2teaspoon black pepper

1cup buttermilk biscuit baking mix

1/4teaspoon dried summer savory leaves or parsley (optional)









Preparation:





1.Heat soup, 1 cup milk, vegetables, chicken and pepper in medium skillet over medium heat until mixture comes to a boil.2.Meanwhile, combine biscuit mix and summer savory, if desired, in small bowl. Stir in remaining 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.









Nutritional Information:







Serving Size: 1/2 cup chicken mixture with 1 dumpling (without garnish)







Sodium

422 mg







Protein

17 g







Fiber









Carbohydrate

25 g







Calories

241







Cholesterol

33 mg







Saturated Fat

1 g







Total Fat

5 g







Calories from Fat

21 %









Dietary Exchange:







Meat

2







Vegetable

1-1/2







Starch

1