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    Chicken Pot Pie

    Serves 6
    Serving size: 1 cup
    Exchanges: 2 meat, 1½ bread/starch, 1 vegetable , 1 fat

    12 ounces boiled chicken
    1 large can Veg-All, drained
    1- 10 ounce can low-fat cream of chicken soup
    1¼ can chicken broth from boiled chicken
    1 stick low-fat margarine
    1 cup self-rising flour
    1 cup skim milk
    salt and pepper to taste

    In a 13x9x2in. dish,layer chicken,Veg-all,and soup; Pour broth over this.Sprinkle with salt and pepper.Mix flour with margarine till crumbly. Sprinkle over top. Pour milk over this. Bake 1 hour at 350º...Do not cover.
 

 

 

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