Post by Baking_Bud on Jan 13, 2003 18:05:30 GMT -6
Chicken Pot Pie (LF)
1 can Fat Free Cream of Chicken Soup
1 - 9 oz. pkg. frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg (or egg substitute)
1 cup Bisquick Reduced Fat Baking Mix
Preheat the oven to 400 degrees. In a 9" pie plate, mix the soup, vegetables and chicken. In a bowl, combine the milk, egg and baking mix. Pour over the chicken mixture. Bake for 30 minutes until golden. Serves 4.