10SmartPts

Chicken Pot Pie

Advertisements

The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked for 45 minutes.

It was perfectly moist without being runny, and the pie shells were perfectly done. Absolutely fabulous! Goes without saying it is a keeper!

Ingredients

Advertisements

1 cup reduced-fat baking mix, such as Bisquick

1⁄2 cup skim milk 1⁄4 cup liquid egg substitute

2 cup frozen mixed vegetables

2 cup cooked boneless, skinless chicken breast, chopped

2 can (10 3/4 oz each) reduced-fat, reduced-sodium condensed cream of mushroom soup

PREPARATION: 

 

CLICK NEXT PAGE BELOW TO CONTINUE READING …

Advertisements

To Top