Preheat oven to 400 degrees.
Makes 6 servings.
- In mixing bowl stir together 1 cup cooked, skinless cubed chicken breast, 3 cups cooked mixed vegetables (these can be a frozen mixture) and 1 (11.75-ounce) can reduced-fat condensed cream of mushroom soup. Coat a 9-inch pie plate with cooking spray. Pour the chicken pot pie mixture in the pie plate. Place in pre-heated oven.
- While pot pie is baking, make the biscuit dough. In bowl stir together 12/3 cups reduced-fat biscuit mix, 2/3 cup nonfat buttermilk and ¼ cup finely chopped fresh parsley (or other desired fresh herbs). Place dough (it will be sticky) onto a lightly floured surface. With floured hands pat the dough into a large 1-inch thick round shape. Using a 2-inch round cutter, cut out 6 biscuits.
- Remove casserole from oven and place the biscuits on the top of chicken mixture. Return to hot oven and bake for 10-15 minutes or until biscuits are baked and pie mixture is hot and bubbly.