Chicken Pot Pie
IntroductionThis low calorie, low fat chicken pot pie will please everyone, without them even knowing it's good for them! This low calorie, low fat chicken pot pie will please everyone, without them even knowing it's good for them!
1 2/3 Cup Green Giant Valley Fresh Steamers Frozen Mixed Vegetables
1 Cup Chicken-Cooked & Cubed
1 Can (10 3/4 oz) Cream of Chicken Soup
1 Cup Bisquick Mix
1/2 Cup Milk Fat Free
If desired, at the end of the cooking time, turn the broiler on low and keep an eye on it to get a deeper brown and crispy crust.
Add more flavor by stirring in 1/2 teaspoon of your favorite dried herb into the veggie migture. Oregano, basil, thyme and dill weed are all great choices. I added Tony's Chachares and will probably add some jalapenos next time.
Cauliflower was a great addition to this meal.
Serving Size: 6 Triangles