On the menu for this week is a reduced-fat version of Chicken Pot Pie. This recipe was simply a breeze to prepare, and it's finished baking in just 30 minutes. All you have to do is mix together the cooked chicken, frozen mixed veggies, soup, and spices, put the mixture into a casserole, top with the Bisquick® batter and bake. Not only is this meal easy to prepare, it's also economical, too.
The dish is visually appealing, thanks to the colors the mixed vegetables add to the presentation. The only downside to this dish is that you'll probably need to add a little more salt and pepper once it's on your plate, because it's rather bland "as is." It was tasty enough for us to give this one four stars, though.
If you decide to try it, let me know your comments on it.
Have a good week and good eating!
Allison
Chicken Pot Pie
Makes 6 servings
Ingredients:
Cooked chicken meat from a whole fresh young chicken
1 16-oz. pkg. frozen mixed vegetables, thawed
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup, undiluted
¼ tsp. dried thyme
¼ tsp. garlic powder
Salt and pepper to taste
1 cup reduced-fat Bisquick® baking mix
½ cup skim milk
1 egg
Preparation:
In a large bowl, combine cooked chicken, vegetables, soup and spices. Pour into an ungreased 2-qt. baking dish. Combine baking mix, skim milk and egg; pour over chicken mixture. Bake at 400°F for 30 minutes or until golden brown.
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