SKILLET POT PIE
1 can (10-3/4 ounces) fat-free reduced sodium cream of chicken soup, undiluted
1-1/4 cups skim milk
1 package (10 ounces) frozen mixed vegetables
2 cups diced cooked chicken
½ teaspoon black pepper
1 cup buttermilk biscuit baking mix
¼ teaspoon dried summer savory leaves or parsley (optional)
1. Combine soup, 1 cup milk, chicken, mixed vegetables & pepper in medium skillet. Bring to a boil over medium heat.
2. Meanwhile, combine biscuit mix & summer savory, if desired, in small bowl. Stir in remaining ¼ cup milk just until soft batter forms.
3. Drop 6 tablespoonfuls batter over chicken mixture; loosely cover & simmer 12 minutes until dumplings are cooked through, spooning liquid over dumplings once or twice during
Makes 6 servings.
Nutrition information per serving:
Total fat (grams) 5
Saturated fat (grams) 1
Protein (grams) 17
Carbohydrate (grams) 25
Dietary fiber (grams) <1
Sodium (milligrams) 422
2 Meat + 1 Starch + 1-1/2 vegetable
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