Hey ya'll! This dish is a genuine classic. Chicken pot pie is one of those dishes that just makes you feel good. Growing up, it was a dinner that my brother, sister and I absolutely loved. Soooo, when I found Paula Deen's version of this kitchen classic, I couldn't wait to make it over! With a few little changes, I made this dish a healthy, well-balanced meal.I hope you enjoy!!
HURRY UP CHICKEN POT PIE
2 cup chopped cooked chicken breast
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can CAMPBELL'S HEALTHY REQUEST cream of chicken soup
Salt and pepper, optional
1 1/2 cup instant REDUCED FAT BISQUICK mix
1 cup SKIM or 1% milk
1 cup FAT FREE chicken broth
Preheat oven to 350 degrees F.
In a PAM coated 2-quart casserole, layer the chicken, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Bake until the topping is golden brown, 30 to 40 minutes.
It was delicious! Originally, this recipe
calls for butter to be drizzled over the top. It doesn't need it at all! The flavor is wonderful and you won't believe it is a low fat dish. For a little added kick, I seasoned my chicken with pepper and chili powder for baking. We like things spicy around here. Give this chicken pot pie a try. If you liked it as a child, get ready to fall in love with it all over again. ENJOY!!
NUTRITION FACTS (per serving): 345 calories; 5g fat; 46g carbohydrate; 26g protein; 2g fiber