Easy Chicken Pot Pie with Lowfat Variation -Bisquick

Categories: Bisquick(r) | Chicken | Pies & past | Lowfat

Serves: 6 Servings

Ingredients:

1 2/3 c Frozen mixed vegetables OR
-16-ounce bag; thawed
1 c Chopped cooked chicken
10 3/4 oz Condensed cream of chicken
-soup
1 c Bisquick® original baking
-mix
1/2 c Milk
1 Egg

Instructions:
EASY MAINDISH. Use leftovers. You can substitute leftover turkey for the
chicken and the same amount of cooked vegetables for the thawed frozen
vegetables if you like.

PREP: 15 min; BAKE: 30 min Makes 6 servings. PER SERVING: 1 Serving: 215
calories (80 calories from fat); 9 g fat (3 g saturated); 60 mg
cholesterol; 710 mg sodium; 24 g carbohydrate (3 g dietary fiber); 12 g
protein.

1. Heat oven to 400F. Mix vegetables, chicken and soup in ungreased glass
pie plate, 9x1+1/4 inches.

2. Stir together remaining ingredients with fork until blended. Pour into
pie plate.

3. Bake 30 minutes or until golden brown.

HIGH ALTITUDE: (3500-6500 ft): Heat oven to 425F.

REDUCED-FAT CHICKEN POT PIE : PER SERVING: 200 calories; 28% or 55 calories
from fat; 6 g fat (2 g saturated); 60 mg cholesterol; 680 mg sodium; 27 g
carbohydrate (3 g dietary fiber); 13 g protein. SUBSTITUTIONS: 98% fat-free
cream of chicken soup; Bisquick® Reduced Fat baking mix; skim milk; 2-quart
casserole.

>from Kitpath@earthlink.net

Recipe by: Bisquick, Betty Crocker 1997 (General Mills)

Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted
by MM_Buster v2.0l.

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