Chicken Pot Pie
From danyelli 16 years agoIngredients
- 1 cup reduced fat Bisquick shopping list
- 1 cup skim milk shopping list
- 1/4 cup egg substitute (such as Eggbeaters) shopping list
- 2 tablespoons Fat Free I Can't Believe It's Not Butter shopping list
- 1/2 onion, minced shopping list
- 1 stalk celery, chopped shopping list
- 1.5 cups frozen veggies (I used the mix of green bean, carrot, corn and lima bean) shopping list
- 1 teaspoon dried oregano shopping list
- 3 tablespoons dried parsley shopping list
- 2 cubes chicken bouillon shopping list
- 2 cups water shopping list
- 2 potatoes, cubed shopping list
- 1 jalepeno pepper, chopped (optional) shopping list
- 1.5 cups cooked chicken, cubed shopping list
- 3 tablespoons all purpose flour shopping list
- salt and pepper to taste shopping list
How to make it
- Coat skillet with fat free oil spray and toss in frozen vegetables, onion, and celery. Cook until vegetables are soft.
- Add in potatoes, jalapeƱo (optional), oregano, parsley, water and chicken bouillon and bring to a boil. Cook until potatoes are tender. Mix in chicken and simmer.
- Pre-heat oven to 425 F.
- In medium saucepan, melt butter. Stir in flour and add in half a cup milk and heat through until smooth. Pour sauce into the vegetable mixture, stir and cook until thickened. Pour entire mix into a baking dish (pie pan works but I prefer it in a square dish) and set aside.
- In a medium bowl, mix Bisquick, the remaining half cup of milk and the egg substitute until smooth. Pour Bisquick mixture over the contents in the baking dish and use a spatula to spread the topping evenly.
- Bake for 15-20 minutes or until top is golden brown.
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