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Chicken Skillet Pie




Source of Recipe


Joanna M. Lund






Recipe Introduction


Chicken and biscuits is and old-fashioned tradition, especially across the South of our nation. This easy "potpie" takes less time to prepare then the frozen kind--and tastes far, far better.

Serves 4





List of Ingredients



• 3/4 cup sliced celery
  
• 1/4 cup chipped onion
  
• 1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
  
• 1/4 cup fat-free milk
  
• 1 (8-ounce) can sliced carrots, rinsed and drained
  
• 1 1/2 cups (8 ounces) diced cooked chicken breast
  
• 3/4 cup Bisquick Reduced Fat Baking Mix
  
• 1/4 cup water
  
• 1 teaspoon dried parsley flakes
  






Instructions



1. In a large skillet sprayed with butter-flavored cooking spray, saute celery and onion for 10 minutes. Stir in chicken soup and milk. Add carrots and chicken. Mix well to combine. Lower heat and simmer for 5 minutes, stirring occasionally. In a medium bowl, combine baking mix, water, and parsley flakes. Spread mixture evenly over chicken mixture. Cover and continue cooking for 5 minutes or util biscuit crust is firm. Dived into 4 servings.
   






Final Comments


Hint: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Each serving equals:
HE: 2 Protein * 1 Bread * 1 Vegetable * 1/2 Slider * 5 Optional Calories
*************************************************************
245 Calories * 5gm Fat * 22gm Protein * 28gm Carbohydrate *
751mg Sodium * 72mg Calcium * 2gm Fiber
*************************************************************
DIABETIC EXCHANGES: 2 Meat * 1 1/2 Starch * 1 Vegetable