Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 2 tsp. margarine; 1 c. each sliced mushrooms and broccoli florets; 1/2 c. each diced onion and sliced carrots; 1/4 lb. cooked, skinned and boned chicken, cubed; 1 tsp. all-purpose flour; 1/2 c. canned ready to serve low sodium chicken broth; 1 c. skim or nonfat milk; 1 egg white; 1/3 c. plus 2 Tbsp. buttermilk baking mix

9 ingredients

2 steps

Ingredients

2 tsp. margarine
1 c. each sliced mushrooms and broccoli florets
1/2 c. each diced onion and sliced carrots
1/4 lb. cooked, skinned and boned chicken, cubed
1 tsp. all-purpose flour
1/2 c. canned ready to serve low sodium chicken broth
1 c. skim or nonfat milk
1 egg white
1/3 c. plus 2 Tbsp. buttermilk baking mix

Directions

1

In a 9-inch nonstick skillet, melt margarine. Add vegetables and saute over medium heat until carrots are tender-crisp, 2 to 3 minutes. Add chicken and stir to combine. Sprinkle flour over vegetables and chicken mixture. Stir quickly to combine. Cook, stirring constantly, for 1 minute. Continue to stir.
2

Gradually add broth; bring mixture to a boil. Reduce heat to low and let simmer until mixture thickens, about 5 minutes. Preheat oven to 350°.

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