Easy chicken pot pie with lowfat variation -bisquick

6 Servings

Ingredients

QuantityIngredient
1⅔cupFrozen mixed vegetables OR 16-ounce bag; thawed
1cupChopped cooked chicken
10¾ounceCondensed cream of chicken soup
1cupBisquick® original baking mix
½cupMilk
1Egg

Directions

EASY MAINDISH. Use leftovers. You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables if you like.

PREP: 15 min; BAKE: 30 min Makes 6 servings. PER SERVING: 1 Serving: 215 calories (80 calories from fat); 9 g fat (3 g saturated); 60 mg cholesterol; 710 mg sodium; 24 g carbohydrate (3 g dietary fiber); 12 g protein.

1. Heat oven to 400F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1+¼ inches.

2. Stir together remaining ingredients with fork until blended. Pour into pie plate.

3. Bake 30 minutes or until golden brown.

HIGH ALTITUDE: (3500-6500 ft): Heat oven to 425F.

REDUCED-FAT CHICKEN POT PIE : PER SERVING: 200 calories; 28% or 55 calories from fat; 6 g fat (2 g saturated); 60 mg cholesterol; 680 mg sodium; 27 g carbohydrate (3 g dietary fiber); 13 g protein. SUBSTITUTIONS: 98% fat-free cream of chicken soup; Bisquick® Reduced Fat baking mix; skim milk; 2-quart casserole.

>from Kitpath@...

Recipe by: Bisquick, Betty Crocker 1997 (General Mills) Posted to EAT-LF Digest by kitpath@... on Dec 01, 1998, converted by MM_Buster v2.0l.