Recipe

Chicken Pot Pie Recipe

	Danyelli / All my dishes 1 year, 9 months ago A delicious 'home-style' pot pie that is easy to make and healthier than the cream of chicken soup variety. Prep:20m Cook:15m Servings:34	Danyelli
	chicken vegetables easy

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Ingredients

1 cup reduced fat Bisquick

1 cup skim milk

1/4 cup egg substitute (such as Eggbeaters)

2 tablespoons Fat Free I Can't Believe It's Not Butter

1/2 onion, minced

1 stalk celery, chopped

1.5 cups frozen veggies (I used the mix of green bean, carrot, corn and lima bean)

1 teaspoon dried oregano

3 tablespoons dried parsley

2 cubes chicken bouillon

2 cups water

2 potatoes, cubed

1 jalepeno pepper, chopped (optional)

1.5 cups cooked chicken, cubed

3 tablespoons all purpose flour

Salt and pepper to taste

Directions

Coat skillet with fat free oil spray and toss in frozen vegetables, onion, and celery. Cook until vegetables are soft.

Add in potatoes, jalapeño (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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