Chicken Pot Pie Bake

Creamy chicken pot pie with much less fat! :-)

Ingredients:
8 oz boneless, skinless chicken breast, cooked and cubed (I shredded mine)
2 can 98% fat free cream of chicken soup (they are carrying a Fit & Active brand at Aldi now)
2 cans of mixed vegetables, drained
2 rolls of Pillsbury buttermilk biscuits (small biscuits, not the grands)
1/2 cup skim milk
salt and pepper to taste

Directions:
Preheat oven to 375 degrees and spray the bottom of a casserole dish.  Mix cans of soup and milk thoroughly; add salt and pepper to taste. Mix in chicken and vegetables; pour mixture into casserole dish.  Slightly flatten 18 biscuits with your hands. You will have two extra biscuits. I leave them out to make the dish easily divided into 6 servings. Lay biscuits in evens rows on top of pot pie filling.  Bake for 25-30 minutes or until biscuits are browned on top.

If divided into six servings, each serving is 7 weight watcher points. Each serving should include 3 biscuits.