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Reduced fat chicken pot pie

Recipe Information

Description:
Reduced fat chicken pot pie is a delicious American recipe usually served as a main dish. It requires about 5 minutes of prep time and about 30 minutes of cooking time for a combined total time of 35 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 5 Minutes
Cook Time 30 Minutes
Total Time 35 Minutes
Difficulty Easy
Main Ingredient Chicken; Vegetables; Baking Mix
Category Poultry; Vegetables; Rice & Grains
Meal Lunch; Dinner
Type Main Dish
Cuisine American
Cook Method Baking
Diet

Ingredients

  • 1 cup low-fat baking mix

  • 1/2 cup skim milk

  • 1/4 cup egg substitute

  • 2 cups frozen mixed vegetables

  • 2 cups cooked chicken breasts, chopped

  • 2 (10.75 ounces each) cans low-fat, low-sodium, condensed cream of mushroom soup

  • Cooking spray

Directions

  • Preheat an oven to 400 degrees F.

  • Spray the inside of an 8x8-inch casserole dish with cooking spray.

  • In a large mixing bowl, combine the frozen mixed vegetables, cooked chicken, and condensed mushroom soup. Pour into the casserole dish.

  • In another bowl, stir together the egg, milk, and baking mix. Evenly pour this mixture over the top of the chicken-vegetable mixture in the casserole dish.

  • Bake for approximately 30 minutes, or until the top crust turns a light golden color.

Nutrition (per serving)

  • Calories: 230 cal

  • Total fat: 6g

  • Saturated fat: 2g

  • Cholesterol: 59mg

  • Sodium: 151mg

  • Carbohydrate: 17g

  • Fiber: 5g

  • Protein: 27g