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    Chicken Pot Pie


    Source of Recipe


    Unknown

    List of Ingredients




    7.5 oz. can reduced fat buttermilk biscuits
    12 ½ oz. can cooked chicken breast, drained
    10 ¾ oz. can 98% fat free cream of chicken soup
    8 ½ oz. can of peas and carrots, drained
    1 tsp dried parsley
    ¼ tsp black pepper
    1/8 tsp. salt

    Recipe



    Preheat oven to 350*. In a medium bowl, combine chicken, soup, peas and carrots, parsley, black pepper and salt. Mix well to combine. Spray an 8" x 8" baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Slightly flatten biscuits between your palms. Top chicken mixture evenly with biscuits. Bake for 25 minutes or until biscuits are golden brown. Serve immediately.
 

 

 

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