Low-Fat Classic Chicken Pot Pie - cooking recipe

Ingredients

2 cans (15-oz each) Veg*All Mixed Vegetables, drained
1 can (10-oz) cooked chicken, water packed, drained
1 can (10-3/4 oz) low-fat, cream of chicken soup
1/2 tsp. thyme
2 c. reduced fat biscuit mix
1 c. plus 2 Tbsp. skim milk

Preparation

Preheat oven to 350\u00b0.
In medium mixing bowl, combine Veg*All, chicken, soup and thyme.
Pour vegetable mixture into greased 2 quart casserole.
In small bowl, combine the biscuit mix and milk with a fork.
Drop a tablespoon at a time over vegetable mixture. Bake uncovered for 30 to 35 minutes or until crust is golden brown and filling is hot.
Allow pie to cool slightly before serving.