Here is such a great fall recipe and healthy! Using my fave sponsored product Campbell's® My skinny version of the chicken pot pie. It's warm and gooey for a brisk fall day and mini size perfect for your waistline! See my recipe below! This recipe is so quick and easy! Make it for dinner tonight! ♥
Ingredients ♥
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free) 1/2 cup skim milk 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups) 1 cup cubed cooked chicken
Frozen pastry sheets ( I use the egg roll pastry ones they are only 9 carbs! )
Directions ♥
Heat the oven to 350 F. Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.
Pour chicken mixture into mini ramekens. Top with pastry shells to cover the mixture.
Bake for 30 minutes or until the topping is golden brown.enjoy! ♥
Ingredients ♥
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free) 1/2 cup skim milk 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups) 1 cup cubed cooked chicken
Frozen pastry sheets ( I use the egg roll pastry ones they are only 9 carbs! )
Directions ♥
Heat the oven to 350 F. Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.
Pour chicken mixture into mini ramekens. Top with pastry shells to cover the mixture.
Bake for 30 minutes or until the topping is golden brown.enjoy! ♥
Pinned! Who knew these would be so easy to make. Yum, they'd be great when it starts to get cold. Happy Thursday!
ReplyDeletethank you so much I am glad you like them, I know they are so super easy! Thanks for the lovely comment! :)
Delete