It is so cold here right now so comfort food sounded like what we needed for dinner! One of those “OK, it is a sheet of ice outside so what do I have in the cupboard?” meals. Channeling my inner Sandra Lee Semi-Homemade or something 😉
Chicken Pot Pie
1 12-ounce can chicken, drained
1 15-ounce can potatoes, drained and chopped
1 10 3/4-ounce cream of chicken soup (lower sodium/fat)
1 cup cooked vegetables of choice, chopped
2/3 cup low fat milk
2 tsp dried chives
1/2 tsp dried diced garlic
1/4 tsp fresh ground black pepper
1 1/4 cups Bisquick Heart Smart
1/2 cup shredded Italian cheese blend (Mozzarella/Provolone/Parmesan)
1/2 cup low fat milk
1 tsp dried chives
1/4 tsp diced dried garlic
Heat oven to 425*. In a ovenproof 2 quart baking dish mix everything together for the casserole part. Bake uncovered for 20 minutes.
In a medium bowl mix the biscuit mix, milk, cheese and seasonings.
Pull the hot casserole out of the oven and drop the dough gently all across the dish.
Return to the oven and bake for 12 minutes uncovered (or until biscuit topping is golden brown).
Serves 3 to 4.