Dinner

MY Low Fat Chicken Pot Pie is for Dinner.

MY Low Fat Chicken Pot Pie takes 20 minutes to prepare.

MY Low Fat Chicken Pot Pie takes 30 minutes to cook.

MY Low Fat Chicken Pot Pie makes 6 servings.

The ingredients for MY Low Fat Chicken Pot Pie are:

Ingredients:

*Tyson boneless, skinless chicken breast, 8 oz
*Campbell's Cream of Chicken Soup (98% fat free), 2 cup
Broccoli, frozen, 1.5 package (10 oz)
Carrots, cooked, 1 cup slices
Mushrooms, fresh, 1 cup, pieces or slices
Onions, raw, 1 cup, chopped
Butter, salted, 3 tbsp
Self-rising Flour, 1 cup
Milk, 2%, 1 cup
1 tsp poultry seasoning

Here is how you make MY Low Fat Chicken Pot Pie:

Cook and dice chicken in your favorite method. Place all veggies in a pot and cover with water. Add salt and pepper if you please. Cook till tender but not mushy. Drain. Toss with diced chicken and 1 tblspoon of melted butter, in large bowl.Add cream of whatever soup you want (low fat) and any additional seasoning you choose. I went with poultry seasoning. Pour into 9x13 sprayed with Pam. Mix 1 cup flour, 1 cup milk and 2 tblsp melted butter in seperate bowl, Whisk unitl smooth. Add a dash salt and pepper and stir. Pour over chicken mixture and bake at 350 degrees for about 30 mins. OR until crust is golden brown. Serving Size: using a 9x13 pan you get 6 large servings Number of Servings: 6Recipe submitted by SparkPeople user EDNA1260.

The nutritional information for MY Low Fat Chicken Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 282.8

• Total Fat: 10.1 g
• Cholesterol: 46.9 mg
• Sodium: 626.4 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 4.8 g
• Protein: 16.3 g

The dietary needs meet for MY Low Fat Chicken Pot Pie is Low Fat