Chicken Pot Pie
6 ingredients
6 steps
Ingredients
- 1 cup reduced-fat baking mix (Bisquick)
- 12 cup skim milk
- 14 cup egg substitute
- 2 cups frozen vegetables, thawed (any kind)
- 2 cups cooked white meat chicken, chopped
- 2 (10 1/2 ounce) cans 98% fat-free cream of mushroom soup
Directions
-
1Preheat overn to 400 degrees F. Spray an 8-inch square baking dish with Pam.
-
2Mix together vegetables, chicken, and soup.
-
3Pour into prepared dish.
-
4In another bowl, mix Bisquick, milk and egg substitute.
-
5Pour over the top of chicken mixture.
-
6Bake for about 30 minutes or until crust is golden brown.
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