Skillet Chicken Pot Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (10 3/4 ounce) can cream of chicken soup, reduced fat, reduced sodium
• 1 1/4 cups skim milk, divided
• 1 (10 ounce) package frozen mixed vegetables
• 2 cups cooked chicken, diced
• 1/2 teaspoon ground black pepper
• 1 cup buttermilk baking mix, reduced fat
• 1/4 teaspoon summer savory or 1/4 teaspoon parsley

Recipe

• 1 heat soup, 1 cup skim milk, vegetables, chicken, and pepper in medium non-stick skillet over medium heat until mixture comes to a boil.
• 2 combine biscuit mix, summer savory, and 3 to 4 tablespoons milk until soft batter is formed. drop batter by spoonfuls to make 6 dumplings.
• 3 partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice while cooking.
• 4 tip: for lighter dumplings, add 1 beaten egg to the dough. i don't think this would change the weight watchers points by much. also, i would turn the dumplings over in the liquid after 6 minutes.