Michele's Homemade Chicken Pot Pie Casserole
| Prep Time: 5 min | Serves: 6 |
| Cooking Time: 35 min | Yield: 6 Cups |
A little combination of a Paula Deen and my Mama's recipe tweaked with low-fat alternatives.
Ingredients
- 2 cups Cooked Chicken
- 2 cups Fresh Mixed Vegetables
- 1 cup Mushrooms Raw/sliced
- 2 cups Frozen Peas
- 10 oz Healthy Request Cream of Chicken soup
- 1 cup Chicken Broth, Reduced Sodium
- 3 cups Bisquick
- 2 cups 1% Lowfat Milk
- 1/2 cup Margarine
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper, Black
Directions
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle margarine over the topping. Bake until the topping is golden brown, 30 to 40 minutes.