Easy Chicken Pot Pie
Source of Recipe
bettycrocker.com
1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
1/4 cup fat-free (skim) milk
1 cup Green Giant® frozen mixed vegetables (from 1-lb bag)
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick Heart Smart™ mix
1/4 cup fat-free (skim) milk
2 tablespoons fat-free egg product or 1 egg white
1. Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
2. In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
3. Bake uncovered about 20 minutes or until crust is golden brown.
serves 2
1 Serving: Calories 170 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g; Trans Fat 0g); Cholesterol 20mg; Sodium 450mg; Total Carbohydrate 24g (Dietary Fiber 0g; Sugars 6g); Protein 13g
% Daily Value: Vitamin A 15%; Vitamin C 0%; Calcium 15%; Iron 8%
Exchanges: 1 1/2 Starch; 1 Lean Meat
Carbohydrate Choices: 1 1/2
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