Country Chicken Pot Pie
Adapted from
Del Monte Foods
8 servings
| 16 ozs frozen peas and carrots combination, thawed | 1/4 c water | ||
| 15 ozs canned whole potatoes | Topping: | ||
| drained and cut into cubes | 1 c low-fat baking mix | ||
| 8 ozs chicken breast cubes, cooked | 3/4 c fat-free milk | ||
| 1 tbsp low-fat baking mix | 1 whole egg, slightly beaten | ||
| 10 3/4 ozs low-fat cream of mushroom soup |
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Preheat oven to 400. Prepare a 11" x 7" casserole dish with cooking spray; set aside. In a mixing bowl, combine vegetables, chicken cubes, and one tablespoon baking mix; set aside. In a small bowl, combine soup and water. Add to vegetable mixture and mix well. Place mixture into prepared dish; set aside. Meanwhile, to prepare topping, combine remaining baking mix, milk, and egg. Mix until blended. Pour evenly over chicken mixture in dish. Bake for 25 minutes, or until browned on top.
| Calories | 188 | %CFF | 14 % | |
| Total Fat | 3 g | Saturated Fat | 0.7 mg | |
| Protein | 13 g | Cholesterol | 48 g | |
| Carbohydrates | 28 g | Sodium | 737 mg | |
| Sugars | 3 g | Fiber | 3 g | |
|
3.2 WW Points | ||||
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Rated by 14 users (4.9)
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