Low-Fat Chicken Pot Pie

• Total Time: 58 mins
• Prep Time: 13 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 (10 ¾ ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup , undiluted
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 cups chopped cooked chicken breasts
• 2 cups frozen peas and carrots , thawed
• ½ cup chopped onion
• ½ cup thinly sliced celery
• 1 (2 ounce) jar sliced pimiento , drained
• 1 ½ cups low-fat baking mix (such as reduced-fat Bisquick)
• ¾ cup nonfat milk
• 1 large egg
• fat-free butter-flavored cooking spray (such as I Can't Believe It's Not Butter)
• 1 tablespoon preshredded fresh parmesan cheese

Directions:

1. Preheat oven to 375.
2. Combine soup and next 3 ingredients in a saucepan; bring to a boil.
3. Reduce heat, and simmer, uncovered, 1 minute, stirring constantly until smooth.
4. Stir in chicken, peas, and carrots, and next 3 ingredients.
5. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
6. Pour mixture into an 11x7" baking dish.
7. Combine baking mix, 3/4 cup milk, and egg; stir until smooth.
8. Spread evenly over chicken mixture; coat with butter spray.
9. Sprinkle with cheese.
10. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden.

Reviews

[chefmopotts]

This dish was OK. The crust was a little too thick for my liking so next time I may cut down on the bisquick a little bit. I also used egg substitute to cut down on the fat even more.