Lightened Up Chicken and Biscuit Pie will remind you of your favorite Chicken Pot Pie without all the hard work. All it takes is about ten minutes to create the creamy filling and then 15 minutes in the oven for a shortcut home-cooked meal that screams comfort food.
If you look in my fridge, there is one thing you can almost always find - leftover cooked chicken. Usually it's from dinner or a store bought rotisserie chicken and I am always looking for ways to incorporate it into new recipes. Since my husband loves chicken pot pie and biscuits, I decided to test out this recipe for a shortcut Chicken and Biscuit Pie that's lighter than the original version this week when I found myself again staring at leftover chicken.
To keep things lighter, I made the creamy filling with canned evaporated milk. It's also what I had in the house and I am always one to avoid a trip to the store. To that I added frozen veggies I had in the freezer and took another shortcut using refrigerated biscuit dough. Now truth be told, I didn't end up loving the refrigerated biscuits I used and would probably make a quick homemade biscuit dough next time. But my husband loved it. Maybe I didn't choose the best brand or maybe I am just really picky about biscuits. It's got to be worth the points and calories, you know what I mean?
When making this dish, feel free to switch it up to suit your own flavors. You can try out a different combination of vegetables, add some extra spices, and you can even season up your biscuit dough. No matter how you make, it's comfort food that's ready in a flash.
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