Chicken Pot Pie Made 1-6-08 |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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For nutrition info Ingredients:
1 (11 ounce) can fat-free cream of chicken soup |
1 boneless skinless chicken breast |
1 (16 ounce) bag frozen mixed vegetables (peas, carrots, corn) |
1 large potato |
1/2 cup light sour cream |
2 cups whole wheat flour |
1 1/2 teaspoons baking powder |
1 tablespoon butter |
1/2 cup 1% low-fat milk |
Directions:
1. Poach chicken and potato; chop up & add to soup, sour cream, and thawed bag of veggies in a saucepan. Simmer while you prepare biscuit topping.
2. Combine flours, baking powder in a bowl.
3. cut in butter.
4. Add milk, mix quickly.
5. Turn out onto a floured board.
6. Knead 6 to 8 times.
7. Roll 1/4 inch thick to the shape of your pan.
8. Bake in a 425 degree oven 12 to 15 minutes until lightly browned.
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