Chicken Pot Pie

I LOOOOOVE Chicken Pot Pie, which is very unfortunate for the waist line!  A frozen chicken pot pie (the best kind) will cost you anywhere from 500-800 calories, 30-50 grams of fat and at least 800 milligrams of sodium.  When I figured out what all the info on the back of the box meant, I quickly took this out of my diet...but it has been missed.  Until now!  This version has about 250 calories and 5 grams of fat...much better alternative in my opinion!

The original recipe called for 5 oz of canned chicken - I'm personally not a huge fan of canned meats so I chose to cook about 1 pound of chicken breast instead.  I tripled the chicken just to add some extra lean protein to the dish.  Of course you could also use a rotisserie chicken if you are pressed for time!

Here is what you need:

1 can Healthy Request Cream of Chicken

1 lb chicken breast, cooked and chopped

2 cans no salt added mixed vegetables, drained and rinsed (frozen would work too)

1 cup low fat biscuit mix

1/2 c skim milk

1 egg

Mix first three ingredients in square casserole dish.

In a small mixing bowl, mix last 3 ingredients together and spread on top of chicken mixture - this will be your crust.

Bake at 350 degrees for about 40 minutes - until crust is golden brown.

Easy as Pie!!

The 250 calories is based on 6 servings, but you may want to double it if you want leftovers.

ENJOY!