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Mercy- Skillet Pot Pie- November 12, 2013

Laura Vinyard cooks up a tasty variation of a chicken pot pie.

DIABETIC COOKING’S

SKILLET POT PIE

Ingredients:

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
cooking.

Makes 6 servings.

Nutrition information per serving:

Calories             241

Total fat (grams)      5

Saturated fat (grams)     1

Protein (grams)    17

Carbohydrate (grams)   25

Dietary fiber (grams)    <1

Sodium (milligrams)  422

Dietary Exchanges:

2 Meat + 1 Starch + 1-1/2 vegetable

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