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Chicken Pot Pie

Shared by: J Webber

4-6* Points Per Serving

 

1 cup reduced fat Bisquick

1/2 cup skim milk

1/4 cup egg substitute

2 cups frozen mixed veggies, thawed

2 cups cooked, chopped white chicken meat

2 cans Campbells fat free (Healthy Request)

Cream of Mushroom soup

 

Preheat oven to 400 . Spray a casserole dish (at least 2 inches deep. I use an 8x8 pan) with Pam. Mix together veggies, chicken and soup. Pour into casserole dish. In another bowl, mix bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min or until crust is golden.

Note: Try different types of mixed vegetables. I have tried Italian style, California style, oriental, etc.

6 servings = 4.5 pt per serving

4 servings = 6.5 pt per serving