November 08, 2009

Chicken Pot Pie (for 2)

1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
1/4 cup milk (skim)
1 cup frozen mixed vegetables
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick Heart Smart mix
1/4 cup fat-free milk (skim)
2 tablespoons fat-free egg product or 1 egg white

Heat oven to 400*F. In an ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
In a small bowl stir remaining ingredients until blended. Pour oven chicken mixture.
Bake uncovered about 20 minutes or until crust is golden brown.

I did not get around to making this. However, I do want to give it a try. Probably not nearly as good as Kombatkween's Chicken Pot Pie, but this is MUCH faster - especially for 2 people!

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