Easy As Chicken Pot Pie

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (8 ounce) can 98% fat-free cream of chicken soup
• 1 (8 ounce) can 98% fat-free cream of mushroom soup
• 2 tablespoons nonfat sour cream
• 1 (8 ounce) bag frozen mixed vegetables
• 3 -4 frozen chicken strips or 2 chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (8 ounce) can refrigerated reduced-fat crescent rolls or 1 cup bisquick

Recipe

• 1 boil chicken until done and shred with fork.
• 2 mix soup, sour cream, veggies, chicken & slat /pepper together. if your veggies are frozen cook them first. if they are out of the can just mix together.
• 3 put in a 16x9 baking dish. prepare your bisquick as the box calls for making biscuits or take 1 can of reduced fat croissant rolls and spread/roll on top of soup mixture.
• 4 cook as directions call for biscuits, usually 15-20 mins or until biscuits are nice and brown. i usually cook a little slower so the pot pie has time to warm in middle and biscuits don't burn on top.