"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Skillet Chicken Pot Pie Recipe

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This recipe for Skillet Chicken Pot Pie, by , is from The Bodman/Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Smith
Added: Wednesday, February 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can reduced sodium cream of chicken soup
1 1/4 cups skim milk,divided
1 10 oz. package frozen mixed vegetables
2 cups diced cooked chicken
1/2 tsp. black pepper
1 cup buttermilk biscuit baking mix
1/4 tsp. summer savory or parsley

Directions:
Directions:
Heat soup, 1 cup milk, vegetables, chicken and pepper in medium skillet over medium heat until mixture comes to a boil.meanwhile, combine biscuit mix ans summer savory in small bowl. Stir in remaining 3-4 tbsps.milk unitl soft batter is formed.Drop batter by tablespoonfuls onto chicken mixture to make 6 dumplings. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pit over dumplings once or twice during cooking.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes including cook time
Personal Notes:
Personal Notes:
This was one of my "diet" recipes I had saved.

 

 

 

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