Chicken Pot Pie

I have been really lazy about posting lately. I have been cooking almost every day, but I haven't felt like writing about it. Anyway, I love to eat pot pie, but I don't really like pie crust. It is very unhealthy for one, plus I don't care much for the taste. As you can see from all of my other recipes, I generally try to cook on the lighter side. I try to look for recipes that are already light or that I can lighten up myself. I saw this recipe on a gem of a blog. You should really check this blog out. She is not only witty, but she makes great recipes with beautiful pictures.I really loved this recipe. It was light, but didn't taste light.

Source: shelbymaylawstories.blogspot.com

Ingredients:

1 can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/2 cup plus 2/3 c. fat free milk, divided
1/2 tsp dried thyme
1/4 tsp pepper
1/8 tsp poultry seasoning ( I omitted)
2 16 oz packages of mixed vegetables, thawed ( I used one bag and I forgot to thaw it out, but it turned out fine)
1 1/2 c. cooked chicken breast
1 1/2 c. reduced fat biscuit/baking mix

Directions:
In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in veggies and chicken.

Transfer to a 13x9" baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by rounded teaspoons onto chicken mixture. Bake, uncovered, at 350 defrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.