"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti

Easy Chicken Pot Pie

Super quick and easy to prepare...much healthier than the frozen or fast food alternatives!
45 Minutes to Prepare and Cook

Filling:

1 can Campbell's Cream of Chicken Soup (98% fat free)
1 can (5 oz) Chicken (or equal amount of cooked chicken, chopped or shredded)
2 - 15 oz. cans - Veg-All Original Mixed Vegetables - No Salt Added

Crust:

1 cup - Heart Smart Bisquick
1/2 cup - Skim Milk (nonfat)
1/4 cup - Egg Beaters or 1 egg white (optional)

Directions

Mix first three ingredients in casserole dish, season to taste with pepper and/or other seasonings.

Mix crust ingredients. Using the egg white or Egg Beaters will make a fluffier crust, but it works fine without it for a flatter crisper crust. (Nutritional info includes 1/4 cup Egg Beaters.)

Pour crust mixture over filling. Bake at 350° approx. 40 minutes ... till crust is golden brown and filling is bubbly. Allow to cool at room temperature for 10-15 minutes before serving. (This wait time will allow the filling to thicken slightly.)

Makes 6 generous servings or 8 smaller ones. You can substitute ingredients but it will change the nutritional content. Frozen mixed veggies or fresh in-season veggies diced and steamed work well in this recipe.

Number of Servings: 6

Nutritional Info

Calories: 200.8
Total Fat: 4.3 g
Cholesterol: 19.8 mg
Sodium: 729.7 mg
Total Carbs: 28.7 g
Dietary Fiber: 2.8 g
Protein: 10.5 g

Weight Watchers Points: 3.81