Sunday, November 1, 2009

Chicken Pot Pie with Biscuit Crust

Need I say more...

1 can fat free cream of chicken soup
1 can fat free cream of mushroom soup
1 can sodium free carrots (drained)
1 can sodium free peas (drained)
1 can sodium free corn (drained)
1 can mushrooms stems and pieces
2 grilled chicken breasts chopped into cubes (optional)
black pepper
garlic salt
Italian seasoning
1 egg white beaten with some water
1 can of biscuits
(slice each biscuit down the middle to make 2 thinner biscuits)

-Combine everything but biscuits and egg white in a pot on stove and heat over medium-high heat stirring gently
-Season TT with thyme, italian seasoning, pepper, and garlic salt
-Spray a 9x9 pan with Pam liberally
-Take 1/2 of the biscuits you sliced and form them into bottom of pan to make a solid crust
(try to stretch them the least amount you can but make sure it is covering the entire bottom and that there are no holes)
-Brush with 1/2 egg white mix and sprinkle with garlic salt
-Bake in oven until the biscuits are golden brown
-Fill with warm soup mixture (it will be very full)
-Flatten the remaining biscuits and put them on top (it will not fully cover the filling)
-Brush with remaining egg white and bake until biscuits are completely cooked and golden brown
-Let sit for 5 minutes before serving

Vegetarian: omit the chicken and replace the can of cream of chicken soup with another can of cream of mushroom soup

Servings 8
Approx. 315 calories per serving
(1 biscuit (top plus bottom crust) about 1 cup filling)

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