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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 339.1
  • Total Fat: 9.5 g
  • Cholesterol: 52.3 mg
  • Sodium: 630.8 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 29.0 g

View full nutritional breakdown of Pot Pie calories by ingredient
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Pot Pie

Submitted by: FELICITY1980

Introduction

This is low fat flavorful version of a family favorite. I made this for my husband, his picky(eater) sister and grandmother and everyone had seconds (given my sister in law picked out some of the veggies!). It works for a great meal for a cold night! This is low fat flavorful version of a family favorite. I made this for my husband, his picky(eater) sister and grandmother and everyone had seconds (given my sister in law picked out some of the veggies!). It works for a great meal for a cold night!
Number of Servings: 8

Ingredients

    2 cups of creamy sweet corn soup
    0.5 cup chicken broth
    0.5 cup fat free milk
    3 tb spoons of Worcestershire sauce
    2tbs of corn starch
    2 cups of butternut squash cubed
    3/4 cup of frozen peas
    3/4 cup of frozen corn
    1/4 cup of diced zucchini
    11/2 cup of potatoes
    1/4 cup of diced carrots
    3 boneless skinless chicken breasts cooked and diced
    1/4 cup of cilantro (optional)
    1tbs of Italian herb mix(optional)
    1tbs of oregano (optional)
    1 clove of garlic crushed (optional)
    1 green onion chopped finely (optional)
    Topping:
    2 cups of Bisquick Heart Smart
    4 eggwhites
    1 cup of fat free milk


Directions

1.Pre-heat oven to 350 Degrees.
2.. Put the corn soup, chicken broth, fat free milk, Worcestershire sauce, corn starch (you can make this into a paste with a little bit of broth before adding it to the other liquids), vegetables and cooked chicken (I cooked my chicken with about 2 table spoons of Worcestershire sauce, chopped fresh cilantro, garlic, green onion and a few Italian herbs) in a 3qt Pyrex baking dish.
3. Put Vegetable and sauce mixture in the oven for 30 minutes until vegetables are starting to soften.
4. In a mixing bowl, mix Bisquick, egg whites and
milk. When the vegetables are mostly cooked, pour mixture on top of vegetable mixture and return to oven. Cook for another 20-30 minutes or until the top is golden brown.

Number of Servings: 8

Recipe submitted by SparkPeople user FELICITY1980.






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