Chicken Pot Pie -- Healthy Choice - cooking recipe

Ingredients

3 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup nonfat milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1 cup potato, diced
1 cup carrot, peeled, diced
1 cup sweet potato, diced
2 cups chicken breasts, cooked, diced
1 1/2 cups reduced-fat baking mix
2/3 cup nonfat milk (yes, again)

Preparation

Preheat oven to 350 degrees F, then coat the inside bottom of a 13\"x9\" baking dish with cooking spray.
In a large bowl, combine soup, 3/4 cup of milk, thyme, pepper & poultry seasoning, then stir in the vegetables & chicken, before pouring the mixture into the prepared baking dish
In a small bowl, combine the biscuit mix & the 2/3 cup of milk, stirring until just blended.
Bake, uncovered for 15 minutes, then remove from oven & drop the biscuit mixture by 12 rounded tablespoonfuls onto chicken mixture & bake another 35 to 45 minutes or until filling is bubbly & biscuits are golden brown.