Easy Chicken Potpie



From Light & Tasty

In Omaha, Nebraska, Martha Evans relies on a baking mix, canned soup and frozen vegetables for her spirit-warming favorite. “I like to serve it with cranberry sauce,” she shares.


INGREDIENTS


* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1-1/4 cups fat-free milk, divided
* 1/2 teaspoon dried thyme
* 1/4 teaspoon pepper
* 1/8 teaspoon poultry seasoning
* 2 packages (16 ounces each) frozen mixed vegetables, thawed
* 1-1/2 cups cubed cooked chicken breast
* 1-1/2 cups reduced-fat biscuit/baking mix
* 1/3 cup egg substitute


SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 40 min.
TOTAL 60 min.


DIRECTIONS



In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a small bowl, stir the biscuit mix, egg substitute and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.




NUTRITIONAL INFO



Nutritional Analysis: 1-1/3 cups chicken mixture with 2 biscuits equals 342 calories, 5 g fat (2 g saturated fat), 36 mg cholesterol, 871 mg sodium, 53 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 starch, 2 very lean meat.