Lighter Chicken (or Veggie) Pot Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 9 ounces cooked boneless skinless chicken breasts, shredded
• 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 1/4 cup skim milk
• 1 (4 ounce) can sliced mushrooms, drained
• 100 g frozen peas
• 14 g celery, finely diced
• 28 g onions, chopped
• 100 g corn
• salt and pepper
• 1 cup reduced-fat baking mix
• 1/2 cup skim milk
• 1 egg, beaten

Recipe

• 1 put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
• 2 add chicken, mushrooms, peas, celery and onions, stirring to blend well.
• 3 add salt and pepper to taste, if desired.
• 4 blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
• 5 pour batter over top of pie filling.
• 6 bake 45 minutes at 375°f or until top is golden brown.
• 7 allow to sit for 10-15 minutes before serving.