Healthy Soups - Dump and Bake Chicken Pot Pie recipes - Balanced

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Ingredients

1 (10.5 ounce) can condensed cream of chicken soup (I used Campbell’s Healthy Request)
1 cup milk (I used 2% milk)
1 (12 ounce) package frozen mixed vegetables, thawed (I used a mix of carrots, peas, corn, and green beans)
1 cup diced cooked chicken (about 4-5 ounces)*
1 (6 ounce) can miniature refrigerated biscuits (I used Pillsbury Grands! Jr. Golden Homestyle Buttermilk Biscuits)

Nutrition : 5 Servings

449 CALORIES / SERVING
DAILY VALUE :
  - Fat : 18g / 27%
  - Carbs : 55g / 18%
  - Protein : 17g / 35%

Preparation

Study how to make this particular Dump and Bake Chicken Pot Pie recipes below below:

Tags: Egg-Free #Peanut-Free #Tree-Nut-Free #Soy-Free #Fish-Free #Shellfish-Free #Pork-Free #Red-Meat-Free #Crustacean-Free #Celery-Free #Mustard-Free #Sesame-Free #Lupine-Free #Mollusk-Free #Alcohol-Free # Cautions: #Sulfites #FODMAP #