Sunday, August 9, 2009

Chicken Pot Pie

My first attempt at making chicken pot pie.. and it's weight watchers friendly!

Chicken Pot Pie
Source: Skinny Food by Amy

Ingredients:1 cup cut-up cooked chicken
1 bag (12 oz.) Green Giant® Valley Fresh Steamers frozen mixed vegetables, thawed
1 can (10-3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

1. Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
2. In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
3. Bake uncovered about 30 minutes or until golden brown.

Makes 6 servings.
Calories: 220, Fat: 6g, Fiber: 2g

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