Chicken Dumpling Pie

Yield: 8 servings (serving size: about 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 0.0%
  • Fat: 9.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.8g
  • Carbohydrate: 36g
  • Fiber: 2.2g
  • Cholesterol: 61mg
  • Iron: 0.0mg
  • Sodium: 740mg
  • Calcium: 0.0mg

Ingredients

  • 3 cups chopped cooked chicken breast
  • 2 cups frozen mixed vegetables, thawed and drained
  • 2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
  • 1 (10 1/2-ounce) can low-sodium chicken broth
  • 1/2 teaspoon poultry seasoning
  • Cooking spray
  • 2 cups low-fat baking mix (such as reduced-fat Bisquick)
  • 1 cup fat-free milk
  • 1 (8-ounce) carton low-fat sour cream

Preparation

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a large bowl, stirring well. Pour chicken mixture into a 13- x 9-inch baking dish coated with cooking spray.
  3. Combine baking mix, milk, and sour cream in a medium bowl; spoon over chicken mixture.
  4. Bake, uncovered, at 350° for 50 to 60 minutes or until topping is golden. Serve immediately.
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