Chicken Pot Pie Bakes

Happy Monday :). 

We DO have a winner of the Adora Calcium Chocolates!

The winner is...

Bethany Smith!

Congrats Bethany!!

What to have on the dinner menu this week you ask yourself?? Well, these Chicken Pot Pie Bakes are a super easy dinner the whole family will enjoy. They do have a bit more carbs that I usually like to eat but because their is everything you need in one pot pie you will be totally satisfied with one. This is a great dinner because it has high protein, veggies, and lots of flavor. 

With this as dinner their will be no need to add any sides along with them!

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Servings: 8

Serving Size: 1 Chicken Bake

Calories: 396

Fat: 13 g

Carbs: 56 g

Fiber: 1.5 g

Protein: 17 g

Old Points: 9

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Needed:
3 chicken breasts
1/4 cup frozen peas {unthawed}
1/4 cup carrots
1/2 can cream of mushroom soup
2 reams of Pillsburry Buttermilk Reduced Fat Buscuits
1 tablespoon low sodium chicken bullian

Create:
Dice chicken into small pieces. Cook chicken in medium pan for about 10 minutes until chicken is white in the middle of each piece. Add cream of mushroom, chicken bullian, carrots and peas. Let cook all together until carrots are tender about another 10 minutes. Roll out buscuits with rolling pin. Dabble pot pie mixture in the middle of each buscuit. Top with another buscuit. With a fork go around each buscuit and press down with the work to make a seal. Follow directions on the package of the biscuits baking until top is slightly browned.