Easy Chicken Pot Pie
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 1 | each |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
milk
|
|
| 1 ½ | cups |
chicken
diced |
|
| 1 | can |
frozen peas & carrots mix
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 1 | each |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
milk
|
|
| 355 | ml |
chicken
diced |
|
| 1 | can |
frozen peas & carrots mix
|
* |
Directions
Cook onion in margarine until tender, blend soup, and milk and add to onion, heat well.
In casserole put diced chicken and peas and carrots.
Pour soup mixture over this and top with biscuits made from a biscuit mix or your own recipe, bake 20 minutes in 450 degree F oven.
