Chicken Pot Pie

This is a very good healthier version of chicken pot pie.  It was really easy to put together and wasn't very time consuming.  Everyone gave it two thumbs up!

Chicken Pot Pie

Yield: 8

Ingredients:

1 pound of boneless, skinless chicken tenderloins or breasts

1 can fat free, low sodium chicken broth

2 tsp of butter buds flavoring

Pinch of celery salt

Pinch of onion powder

Salt and pepper to taste

1 c sweet peas (can use with pearl onions if desired)

1 c cooked tender carrots (try the steam bag option)

1 can reduced fat cream of chicken

1 can reduced fat cream of mushroom

1 can low fat biscuits

Instructions:

Boil chicken in broth. Add butter buds flavoring and the rest of the seasonings

listed above.

When chicken is fully cooked, take it out of broth and dice or shred into small

pieces.

In large baking dish, combine about 1 cup of chicken broth, diced chicken, peas,

carrots, cream of chicken and mushroom soups.

Mix all ingredients thoroughly and then top evenly with raw biscuits. Bake at

375 degrees for 20-30 minutes or until biscuits are fully cooked.

* I ended up baking mine for 20 minutes uncovered and then an additional 10-15 minutes covered. The bottom of the biscuits took a lot longer to get done than the tops. 

** I used a 12oz frozen bag of mixed vegetables (corn, peas, carrots & green beans) instead of the peas and carrots the recipe called for.  I cooked the vegetables according to the package and then combined them with the chicken and soups. 

***A serving is one biscuit plus the filling.  It was actually 5 servings for us, the guys each had two biscuits.