Guest guest Posted June 9, 2004 Report Share Posted June 9, 2004 > > Country Chicken Pot Pie > Del Monte Foods > Serves 8 > > 16 ozs frozen peas and carrots combination, thawed (or use frozen, thawed) > 15 ozs canned whole potatoes drained and cut into cubes (use fresh, > cooked) > 8 ozs chicken breast cubes, cooked > 1 tbsp low-fat baking mix > 10-3/4 ozs low-fat cream of chicken soup > 1/4 cup water > Topping: > 1 cup low-fat baking mix > 3/4 cup fat-free milk > 1 whole egg, slightly beaten > > > Preheat oven to 400 deg F. Prepare a 11 x 7 casserole dish with cooking > spray; set aside. In a mixing bowl, combine vegetables, chicken cubes, and > one > tablespoon baking mix; set aside. In a small bowl, combine soup and water. > Add > to vegetable mixture and mix well. Place mixture into prepared dish; set > aside. Meanwhile, to prepare topping, combine remaining baking mix, milk, > and egg. > Mix until blended. Pour evenly over chicken mixture in dish. Bake for 25 > minutes, or until browned on top. > > Calories 212;Fat 2g;Chol 46mg;Protein 13g;Sodium 839mg;Carbs 31g;Fiber 3.1g > > > Quote Link to comment Share on other sites More sharing options...
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