Skillet Chicken Pot Pie

• 1 (10 3/4 ounce) can cream of chicken soup, reduced fat, reduced sodium
• 1 14 cups skim milk, divided
• 1 (10 ounce) package frozen mixed vegetables
• 2 cups cooked chicken, diced
• 12 teaspoon ground black pepper
• 1 cup buttermilk baking mix, reduced fat
• 14 teaspoon summer savory or 14 teaspoon parsley

1. Heat soup, 1 cup skim milk, vegetables, chicken, and pepper in medium non-stick skillet over medium heat until mixture comes to a boil.
2. Combine biscuit mix, summer savory, and 3 to 4 Tablespoons milk until soft batter is formed.
3. Drop batter by spoonfuls to make 6 dumplings.
4. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice while cooking.
5. TIP: For lighter dumplings, add 1 beaten egg to the dough.
6. I don't think this would change the Weight Watchers points by much.
7. Also, I would turn the dumplings over in the liquid after 6 minutes.

cream of chicken soup, milk, mixed vegetables, chicken, ground black pepper, buttermilk baking mix, summer

Taken from www.food.com/recipe/skillet-chicken-pot-pie-406432 (may not work)