Low-Fat Chicken Pie

Name: Low-Fat Chicken Pie
Ingredients: 4 split skinless chicken breasts, boiled in water; 1/2 pkg. frozen Shoe Peg corn; 1 small can English peas; 3 boiled eggs (use only whites); 1 can low-fat cream of chicken soup; 1 c. flour; 1 c. nonfat buttermilk; 1 envelope Butter Buds; 1/2 c. hot water

9 ingredients

5 steps

Ingredients

4 split skinless chicken breasts, boiled in water
1/2 pkg. frozen Shoe Peg corn
1 small can English peas
3 boiled eggs (use only whites)
1 can low-fat cream of chicken soup
1 c. flour
1 c. nonfat buttermilk
1 envelope Butter Buds
1/2 c. hot water

Directions

1

Tear chicken into bite size pieces and cover bottom of 13 x 9-inch casserole pan.
2

Layer corn, peas and eggs.
3

Heat soup in water from chicken and pour over casserole.
4

Mix Butter Buds, hot water, flour and buttermilk and pour over casserole.
5

Bake at 350° for 30 minutes and 425° for 20 minutes or until brown.