Recipes Under 400

Chicken Pot Pie

• 1 (10 3/4 ounce) can condensed cream of chicken soup (use low sodium!)
• milk
• 2 large (boneless, skinless) chicken breasts, cooked and diced
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 1/2 cups diced frozen peas and carrots
• 1/4 cup finely chopped onion
• salt and pepper, rosemary, parsley, etc (whatever seasonings you love best)

Topping

• 1  cup biscuit mix
• 1/2 cup milk
• 1    egg, beaten

1. Put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
2.  Add chicken, mushrooms, carrots, peas and onions, stirring to blend well.
3. Add salt and pepper to taste, if desired.
4. Blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
5. Pour batter over top of pie filling.
6. Bake 45 minutes at 375° or until top is golden brown.
7. Allow to sit for 10-15 minutes before serving.

Makes eight servings, 200 Calories each. 17g carbohydrates, 12g protein.
*Option* Pot pies are extremely easy to tailor to your palate. Use different vegetables, tofu, and try substituting chicken broth and heavy cream for the canned soup. Also, I cannot stress the importance of seasoning well.
The underside of the dough topping tends to stay undercooked in the center, but every time I’d had a homemade pot pie they’ve been like that, so it’s a comfort to me.