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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My daughter Anna really liked this dish. Her favorite part was the dumplings. It was pretty easy to make except the chicken mixture wanted to stick and the dumplings seemed to take longer than 12 minutes to cook. All in all, I will make it again. Weight Watcher points = 5. From the kitchen of Michele Harvey Thornburg, Moberly MO. Ingredients:
1 (10 3/4 ounce) can cream of chicken soup, reduced fat, reduced sodium |
1 1/4 cups skim milk, divided |
1 (10 ounce) package frozen mixed vegetables |
2 cups cooked chicken, diced |
1/2 teaspoon ground black pepper |
1 cup buttermilk baking mix, reduced fat |
1/4 teaspoon summer savory or 1/4 teaspoon parsley |
Directions:
1. Heat soup, 1 cup skim milk, vegetables, chicken, and pepper in medium non-stick skillet over medium heat until mixture comes to a boil.
2. Combine biscuit mix, summer savory, and 3 to 4 Tablespoons milk until soft batter is formed. Drop batter by spoonfuls to make 6 dumplings.
3. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice while cooking.
4. TIP: For lighter dumplings, add 1 beaten egg to the dough. I don't think this would change the Weight Watchers points by much. Also, I would turn the dumplings over in the liquid after 6 minutes.
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