Easy Chicken Pot Pie

By deanarrca

Ingredients

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

Details

Servings 3
Adapted from eatbetteramerica.com

Preparation

Step 1

1. Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
2. In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
3. Bake uncovered about 20 minutes or until crust is golden brown.
High Altitude (3500-6500 ft): Increase milk in step 1 to 1/3 cup. Bake 25 minutes.

Nutritional Information
1 Serving: Calories 170 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 400mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 6g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.