Easy chicken pot pie with lowfat variation -bisquick
6 Servings
Ingredients
| Quantity | 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 | Egg | |
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.