Low Fat Chicken Pot Pie

This is a great way to use meat from a rotisserie chicken or from a leftover Sunday roast. This creamy, low fat chicken pot pie can be on the table in little over half an hour—perfect for a week night supper.

Ingredients -

2 cups Cooked White Meat Chicken (chopped)
2 cups Frozen Mixed Vegetables
1 can 98% fat-free Mushroom Soup (10.75-ounces)
1 cup Reduced Fat All-Purpose Baking Mix
1/2 cup Fat Free Milk
1 Egg

Preparation:

1. Preheat oven to 400 degrees.

2. Combine frozen vegetables, soup and chicken in an 8 x 8-inch baking dish.

3. Whisk egg, milk and the baking mix together until blended.

4. Pour the mixture over the chicken and vegetables.

5. Bake it for 30 minutes or until the top is golden.

Cooking Tip

Mushrooms

One pound of mushrooms yields a little more than 5 cups of sliced mushrooms, which in turn yields 2 cups sautéed.

Cooking Tip

Fresh Carrots

When adding milk (or cream) to a hot dish, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes milk or cream to curdle. Never add milk or cream to a boiling liquid.