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 hourperfect for a week night supper.
Cook Time: 30 minutes
Total Time: 30 minutes
- 2 cups chopped cooked chicken (white meat)
- 2 cups frozen mixed vegetables
- 1 10.75-ounce can 98% fat-free, reduced-sodium condensed mushroom soup
- 1 cup reduced fat all-purpose baking mix
- 1/2 cup fat free milk
- 1 egg
Preheat oven to 400 degrees. Combine chicken, frozen vegetables and undiluted soup in an 8 x 8-inch baking dish. Whisk baking mix, milk and egg together until blended. Pour over chicken and vegetables. Bake for 30 minutes, or until the top is golden.
Per Serving: Calories 280, Calories from Fat 52, Total Fat 5.9g (sat 1.7g) Cholesterol 89mg, Sodium 793mg, Carbohydrate 36.1g, Fiber 3.8g, Protein 21g