Chicken Pot Pie -- Healthy Choice

• 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)

1. Preheat oven to 350 degrees F, then coat the inside bottom of a 13"x9" baking dish with cooking spray.
2. 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
3. In a small bowl, combine the biscuit mix & the 2/3 cup of milk, stirring until just blended.
4. 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.

condensed cream, nonfat milk, thyme, pepper, poultry seasoning, frozen peas, frozen corn, potato, carrot, sweet potato, chicken breasts, baking mix, nonfat milk

Taken from www.food.com/recipe/chicken-pot-pie-healthy-choice-454755 (may not work)