Chicken Pot Pie
Prep Time: 25 minutes
Cook Time: 30 minutes
1 cup baking mix (Bisquick)
1/3 cup Full Circle Fat Free Milk
1 egg, beaten
1 Tbs Food Club Extra Virgin Olive Oil
1 lb boneless, skinless chicken breast, cubed
2 carrots, diced
1/3 cup chopped onions
1 cup frozen green peas, thawed
2 celery stalks, chopped
1 (10 3/4 oz) can 98% fat free cream of mushroom soup
1/2 cup chicken broth
Preheat oven 400° F. Spray 6 ramekins with cooking spray.
In a medium bowl combine baking mix, milk and egg; mix well. Set aside. In a skillet add olive oil and chicken; cook until chicken is browned. Add carrots and onions to skillet; cook until slightly tender. In a medium bowl combine chicken, carrots, onions, green peas, celery, soup and chicken broth; mix well. Pour vegetables into ramekin and top with baking mix batter. Bake pies 25 to 30 minutes, or until golden brown.
Nutritional Information: Calories Per Serving: 304, Fat: 10 g (3 g Saturated Fat), Cholesterol: 98 mg, Sodium: 652 mg, Carbohydrates: 23 g, Fiber: 3 g, Protein: 29 g
© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.