Healthier Chicken Pot Pie

This is one of my go-to recipes when I'm in a hurry or when I really don't feel like cooking.  My mom clipped the original recipe from a magazine in the early 90s and gave it to me a couple of years ago.  Surprisingly, I found that it is still on the Campbell's website and can be found here.

Campbell's No-Guilt Chicken Pot Pie

 

Ingredients:

• 1 can (10.75 oz.) Fat Free Cream of Chicken Soup
• 1 pkg. (about 9 oz.) frozen mixed vegetables (I sometimes add more)
• 1 cup cubed cooked chicken
• salt and pepper, to taste
• 1/2 cup skim milk
• 1 egg
• 1 cup Reduced Fat Bisquick

Directions

1. Preheat oven to 400°F.  In a 9" pie plate mix soup, veggies, chicken, salt, and pepper.
2. In a small bowl mix milk, egg, and Bisquick.  Pour over chicken mixture and spread evenly.
3. Bake 30 minutes or until golden brown.  (Note:  You might want to put a baking sheet underneath the pie to catch any spill overs.)  Serves 4

Nom nom nom

According to my handy dandy Lose-It app, one serving has only 276 calories and 6.3 grams of fat!  Okay, gotta sign off and watch the rest of the drama-filled group round on Idol!