Easy chicken pot pie with lowfat variation -bisquick

Yield: 6 Servings

Measure Ingredient
1⅔ cup Frozen mixed vegetables OR 16-ounce bag; thawed
1 cup Chopped cooked chicken
10¾ ounce Condensed cream of chicken soup
1 cup Bisquick® original baking mix
½ cup Milk
1 \N Egg

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.

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