Dinner

Reduced-Fat Chicken Pot Pie is for Dinner.

Reduced-Fat Chicken Pot Pie takes several minutes to prepare.

Reduced-Fat Chicken Pot Pie takes several minutes to cook.

Reduced-Fat Chicken Pot Pie makes 12 servings.

The ingredients for Reduced-Fat Chicken Pot Pie are:

2 cups cut-up cooked chicken
2 bags frozen mixed vegetable, thawed
2 can (10 3/4 oz) 98% fat-free cream of chicken soup
1 cup 2% milk
2 cup Bisquick Heart Smart mix
1 cup 2% milk
2 eggs

Here is how you make Reduced-Fat Chicken Pot Pie:

1. Heat oven to 400 degrees F. In ungreased casserole dish (4 qt), mix chicken, vegetables, soup and 1 cup milk. Microwave on High 4 minutes; stir.2. In small bowl, stir Bisquick mix, 1 cup milk and the eggs with fork until blended. Pour over vegetable mixture.3. Bake uncovered about 30 minutes or until golden brown.Serves 12Number of Servings: 12Recipe submitted by SparkPeople user BACTOBAC.

The nutritional information for Reduced-Fat Chicken Pot Pie is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 207.2

• Total Fat: 4.7 g
• Cholesterol: 65.5 mg
• Sodium: 631.7 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 2.4 g
• Protein: 15.1 g