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Chicken Pot Pie

January 29, 2020 cruzbrand 0 Comments

 

Chicken Pot Pie

  • 1/4 cup diced onion (diced)
  • 1/4 cup Unsweetened Almond Milk
  • 1 cup Chicken Broth
  • 3 packets 3 Creamy Potato Soup MR (divided)
  • 1 can Mixed Vegetables (drained)
  • 3 ounces Cooked Skinless Chicken (diced)
  • 1 Tbsp Bisquick Cheese Garlic Biscuit Mix
  • 3 Tbsp Fat Free Greek Yogurt (plain)
  • Egg wash
  • Pinches of salt, pepper, garlic powder, minced onion, parmesan cheese to taste

  1. Filling:

    Spray sauce pan with cooking spray. Add onions to the pan and sauté over medium heat until soft (2-3 minutes). Add broth, milk and 2 MRs and whisk to get out any lumps. Cook for a few minutes to get to desired thickness.

    Add vegetables and chicken and remove from heat. Evenly distribute filling between three ramekins.

    Topping:

    Mix together 1 MR, Biscuit Mix, Yogurt, seasonings (to taste) to create a fairly stiff dough. Put some flour on your hands and split the dough into 3 equal portions. Flatten each portion and place on top of filling mixture. Lightly brush tops of dough with egg wash and sprinkle with parmesan cheese.

    Bake at 350 for 20 minutes. Enjoy!

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