Chicken Pot Pie (4.5 PTS)

Recipe Ingredients

1/2 oz	14g	Butter-flavored granules - (1 envelope)
1/2 cup	118ml	Hot water
		Cooking spray
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
3 cups	187g / 6.6oz	Cooked chicken breast halves - chopped
10 oz	284g	Frozen peas and carrots - (1 pkg.), thawed
1/2 cup	118ml	Sliced fresh mushrooms
1 cup	237ml	Fat-free chicken broth - reduced-sodium
1 tablespoon	15ml	All-purpose flour
1 cup	110g / 3.9oz	Baking mix - reduced-fat like
		Bisquick
1 cup	237ml	Skim milk

Recipe Instructions

Combine butter granules and hot water, stirring until granules dissolve.

Pour into a 13x9" pan coated with cooking spray. Add onion and celery to

pan. Bake uncovered, at 425°F. for 20 minutes or until tender. Add

chicken, peas and carrots, and mushrooms to pan; stir. Combine broth and

flour, stirring until smooth. Add to vegetable mixture, and stir.

Combine

baking mix and milk; stir well. Pour over vegetable mixture (batter will

not cover entire surface). Bake, uncovered, 25 minutes or until golden.

Let stand 5 minutes before serving.

Source:
Successful Living with Diabetes (TM) Magazine September/October 2000 - S(Typos (MC & WW points) by): - [email protected] (October 24, 2000); RecipeLu

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