Creamy Chicken Pot Pie
by Debbie Royer
serves: 4
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chicken pot pie |
| Ingredients: |
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1 6oz |
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sliced button mushrooms |
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1 10.75 oz |
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Can lowfat condensed cr of chicken soup |
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1/2 cup |
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water |
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1 1/2 tsp |
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fresh thyme leaves |
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2 cups |
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frozen mixed vegatables |
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2 cups |
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shreeded chicken breast |
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1/4 cup |
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jarred cocktail onions roughly chopped |
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Fresh ground black pepper |
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1/2 cup |
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Bisquick heart smart baking mix |
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2 tbsp |
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bisquick heart smart baking mix |
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1/2 cup |
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skim milk |
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2 Tbsp |
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egg substitute |
| Directions: |
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Preheat oven to 450F. Combine mushrooms, soup, water, and thyme in a medium saucepan and bring to boil over high heat. Cover and reduce heat to low. Simmer until the mushrooms are almost tender about 5 minutes. Add frozen vegetables, chicken, and onions to the saucepan. Season with salt and pepper to taste. Pour the chicken mixture into an 8x8 glass baking dish. In a medium bowl, combine the baking mix, milk, and egg substitute. Stir to thoroughly combine. Spread dough evenly over top of chicken mixture. Place baking dish on a baking sheet and bake until crust is brown and the filling is hot and bubbly. 20-25 minutes.
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