Dinner

Chicken Pot Pie w/Bisquick is for Dinner.

Chicken Pot Pie w/Bisquick takes 20 minutes to prepare.

Chicken Pot Pie w/Bisquick takes 40 minutes to cook.

Chicken Pot Pie w/Bisquick makes 4 servings.

The ingredients for Chicken Pot Pie w/Bisquick are:

2 Boneless skinless chicken breasts
1 onion
1 tbs minced garlic
2 potatoes
1 small package of sliced mushrooms
2 cups frozen mixed veggies
1 can Campbells healthy request cream of chicken soup
1/2 can of skim milk
2 cups Heartsmart Bisquick
3/4 cup skim milk (more or less depending on thickness of batter)
Salt and pepper to taste

Here is how you make Chicken Pot Pie w/Bisquick:

**pre-heat oven to 350 degrees**Slice up potatoes small, dice an onion and cut up chicken into small bit size pieces. Cook onion, mushrooms and potato until potatoes are soft in a skillet on medium heat. Then add chicken and garlic and cook until chicken is cooked through. Use salt and pepper.Cook mixed veggies as package directs and drain.In a baking dish dump the skillet ingredients into it and the veggies, add soup w/ 1/2 can milk...mix well. Add salt and pepper to taste.In a bowl mix bisquick as the package directs for biscuits. You may want to adjust the milk to get the preferred consistancy of batter.Pour the batter over the veggie mixture and bake uncovered until golden brown approx. 20 to 30 minutes.Number of Servings: 4Recipe submitted by SparkPeople user SPITFIRE12.

The nutritional information for Chicken Pot Pie w/Bisquick is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 466.8

• Total Fat: 6.0 g
• Cholesterol: 32.5 mg
• Sodium: 1,136.2 mg
• Total Carbs: 79.8 g
• Dietary Fiber: 4.9 g
• Protein: 25.0 g

The dietary needs meet for Chicken Pot Pie w/Bisquick is Low Fat