Chicken Pot Pie
Ingredients
- 2 cups bakery mix low fat
- ¼ cup eggs
- 1 ½ cups skim milk
- 2 cans cream of chicken soup reduced fat, reduced sodium
- 1 lb cooked chicken
- 2 cans mixed vegetables drained and rinsed
- ¼ tsp paprika
- ¼ tsp cayenne pepper optional
Instructions
- Preheat oven to 400 F
- In a medium bowl, stir bakery mix, eggs, and ½ cup milk to make a biscuit topping. Set aside
- In saucepan on medium high heat, combine cream of chicken soup, 1 cup milk, chicken, mixed vegetables, and seasonings.
- Stir until heated through.
- In a casserole dish, ADD chicken mixture.
- Spoon biscuit dough over chicken mixture.
- Bake uncovered for 25 minutes until topping is golden brown.
Notes
This recipe was adapted from the Chickasaw Nation Nutrition Services.
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Amount per serving
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calories 245
total fat 9.3g 12%
saturated fat 2.8g 14%
cholesterol 79mg 26%
sodium 736mg 32%
total carbohydrates 16.6g 6%
dietary fiber 1.5g 5%
total sugars 3.7g
protein 22.5g
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vitamin D 3mcg 14%
calcium 105mg 8%
iron 2mg 12%
potassium 346mg 7%
