Skillet Chicken Pot Pie

1. 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. 2

   Combine biscuit mix, summer savory, and 3 to 4 Tablespoons milk until soft batter is formed.

3. 3

   Drop batter by spoonfuls to make 6 dumplings.

4. 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. 5

   TIP: For lighter dumplings, add 1 beaten egg to the dough.

6. 6

   I don't think this would change the Weight Watchers points by much.

7. 7

   Also, I would turn the dumplings over in the liquid after 6 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.