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.

• 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.

Serves 4.

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

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