1 2/3 c Frozen mixed vegetables OR
-16-ounce bag; thawed
1 c Chopped cooked chicken
10 3/4 oz Condensed cream of chicken
-soup
1 c Bisquick original baking
-mix
1/2 c Milk
1 Egg
EASY MAINDISH. Use leftovers. You can substitute leftover turkey for the
chicken and the same amount of cooked vegetables for the thawed frozen
vegetables if you like.
PREP: 15 min; BAKE: 30 min Makes 6 servings. PER SERVING: 1 Serving: 215
calories (80 calories from fat); 9 g fat (3 g saturated); 60 mg
cholesterol; 710 mg sodium; 24 g carbohydrate (3 g dietary fiber); 12 g
protein.
1. Heat oven to 400F. Mix vegetables, chicken and soup in ungreased glass
pie plate, 9×1+1/4 inches.
2. Stir together remaining ingredients with fork until blended. Pour into
pie plate.
3. Bake 30 minutes or until golden brown.
HIGH ALTITUDE: (3500-6500 ft): Heat oven to 425F.
REDUCED-FAT CHICKEN POT PIE : PER SERVING: 200 calories; 28% or 55 calories
from fat; 6 g fat (2 g saturated); 60 mg cholesterol; 680 mg sodium; 27 g
carbohydrate (3 g dietary fiber); 13 g protein. SUBSTITUTIONS: 98% fat-free
cream of chicken soup; Bisquick Reduced Fat baking mix; skim milk; 2-quart
casserole.
from Kitpath@earthlink.net
Yields
6 Servings