Chicken: Chicken Pot pie

posted by Kayce 05-22-100 7:25 AM

Chicken Pot Pie
Serves 6
Serving size: 1 cup
Exchanges: 2 meat, 11/2 bread/starch, 1 vegetable , 1 fat

12 ounces boiled chicken, diced or shredded
1 large can Veg-All, drained
1 (10 ounce) can low-fat cream of chicken soup
1 1/4 cup chicken broth from boiled chicken
1 stick low-fat margarine
1 cup self-rising flour
1 cup skim milk
salt and pepper to taste

Preheat oven to 350 degrees F.

In a 13x9x2in. dish, layer chicken, Veg-all, and soup; Pour broth over this. Sprinkle with salt and pepper.

Mix flour with margarine till crumbly. Sprinkle over top. Pour milk over this. Bake 1 hour at 350...Do not cover.

Note: Instead of the self-rising flour, you can use 1 cup Bisquick, and 1/2 stick margarine, instead of whole. Add spices to your taste too.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line