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Creamy Chicken Pot Pie by Debbie Royer serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

chicken pot pie

Ingredients:

1 6oz

sliced button mushrooms

1 10.75 oz

Can lowfat condensed cr of chicken soup

1/2 cup

water

1 1/2 tsp

fresh thyme leaves

2 cups

frozen mixed vegatables

2 cups

shreeded chicken breast

1/4 cup

jarred cocktail onions roughly chopped

Fresh ground black pepper

1/2 cup

Bisquick heart smart baking mix

2 tbsp

bisquick heart smart baking mix

1/2 cup

skim milk

2 Tbsp

egg substitute

Directions:

Preheat oven to 450F. Combine mushrooms, soup, water, and thyme in a medium saucepan and bring to boil over high heat. Cover and reduce heat to low. Simmer until the mushrooms are almost tender about 5 minutes. Add frozen vegetables, chicken, and onions to the saucepan. Season with salt and pepper to taste. Pour the chicken mixture into an 8x8 glass baking dish. In a medium bowl, combine the baking mix, milk, and egg substitute. Stir to thoroughly combine. Spread dough evenly over top of chicken mixture. Place baking dish on a baking sheet and bake until crust is brown and the filling is hot and bubbly. 20-25 minutes.

Categories:

Low Calorie
Main Dishes