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Chicken Veggie Pot Pies for Two

Chicken Veggie Pot Pies for Two
  • Prep 5 min
  • Total 20 min
  • Servings 2
Looking for a quick, easy dinner that serves two? These simple veggie pot pies are topped with a fluffy dilled biscuit crust and ready to eat in 15 minutes or less.
Updated October 14, 2016

Ingredients

  • 1 can Progresso™ Rich & Hearty chicken pot pie style soup
  • 1 bag frozen healthy colors market blend vegetables
  • 2 cups Original Bisquick™ mix
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dill weed
  • 2/3 cup milk

Steps

  • 1
    Preheat oven to 400°F. Mix the soup and bag of vegetables together. Pour into two large ramekins.
  • 2
    In a small bowl, beat together the Bisquick™, onion powder, dill weed, and milk. Spoon small balls of dough onto the top of the soup mixture in each ramekin.
  • 3
    Bake in preheated oven for 12-15 minutes, or until the dumplings have turned golden brown. Serve and enjoy!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
192.9
Total Fat
7.3g
11%
Saturated Fat
2.5g
12%
Cholesterol
17.5mg
6%
Sodium
804.7mg
34%
Potassium
121.5mg
4%
Total Carbohydrate
24.2g
8%
Dietary Fiber
2.0g
8%
Sugars
6.0g
Protein
9.2g
% Daily Value*:
Vitamin C
0.40%
0%
Calcium
11.70%
12%
Iron
2.80%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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