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Chicken Pot Pie

Category: Main Dish | Serves: 4

(78 ratings)

Nutrition Information:

Calories: 280
Protein: 21 g
Carbs: 36 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 793 mg
Fiber: 4 g

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This chicken pot pie is low-fat and ever so tasty! Plus, it's a great way to use leftover chicken.

Ingredients:

2 cups chopped cooked chicken breast
2 cups frozen mixed vegetables
1 teaspoon dried tarragon
1 10.75-ounce can 98% fat-free, reduced-sodium condensed mushroom soup
1 cup reduced fat all-purpose baking mix such as reduced-fat Bisquick
1/2 cup nonfat milk
1 egg

Directions:

1	Preheat oven to 400 degrees. Combine chicken, frozen vegetables and undiluted soup in an 8 x 8-inch baking dish.
2	Whisk baking mix, milk and egg together until blended. Pour over chicken and vegetables.
3	Bake for 30 minutes, or until the top is golden.
4	ENJOY!

Ratings & Reviews	(78 ratings)

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	no crust pot pie Reviewed By: Although I was looking for a traditional pie with 2 crusts, this bisquick substitute, was a good alternative.	Oct 18, 2009