Thursday, November 24, 2011

Chicken Pot Pie

Chicken Pot Pie
3 chicken breast cooked until almost done through
2 Cans Cream of Chicken Healthy Request
1 cup Plain Greek Yogurt
several dashes of pepper
1 small bag frozen mix veggies, corn, green beans, peas and carrots

Optional 1 cup shredded 2% cheddar

Bisquick Light (white box)

Cook chicken breast until almost done through, chop up, combine next 5 ingredients, add cheese if you want and stir, pour into a sprayed 9 x 9 pan or 13 x 9 pan if you use 4 chicken breasts an entire container of Greek yogurt and a large bag of mixed veggies.

Follow Bisquick Light recipe for biscuits, I double it and spread on top of the filling.  Cook on 350 for 30-50 minutes.  Do not cook higher than 350 as the top of the biscuits start to brown before the bottom part that is on the soup mixture cooks through. 

Check at 30 minutes use fork to poke in middle just through the biscuit part to see if it is done all the way through.  Generally it is closer to 40 minutes. 

If you use a 13 x 9 pan you may need to mix a little extra Bisquick if it does not cover all of the soup mixture.

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