Chicken Pot Pie (Ann)
Filling:4-5 skinless boneless chicken breasts3 potatoes peeled & cubed1onion sliced1/2 small package of baby carrots sliced4-5 pieces of celery slicedCut up red and green peppers if desired1/3 pkg petite frozen peas1 can reduced fat cream of chicken soup mixed with 1/3 can milkChicken bouillon or salt to flavor
Biscuit Topping2 cups reduced fat BisquickNon fat milk to moisten (like very thick cake batter)
Directions:Boil all veggies except peas. Add cut chicken and took till tender.Drain and add peas, soup and milk.Pour into 9 inch pie plate.Mix biscuit topping and drop by large spoonfuls on top of filling.Bake until biscuits are golden brown and done in the middle.
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