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Chicken Pot Pie
Chicken Pot Pie

Category: Main Dish | Serves: 4

(76 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.
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
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.

Ratings & Reviews
(76 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
Reviewed By:
My husband and I really liked this! The portions are a good size,and I was surprised to find that I was satisfied with ...
Apr 11, 2009
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