Low Fat Chicken Pot Pie
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 cups chopped, cooked chicken
- 2 cups mixed vegetables, frozen or canned
- 1 can (10.75 ounce size) reduced fat cream of mushroom soup
- 1 cup reduced fat all-purpose baking mix
- 1/2 cup fat-free milk
- 1 egg
Preheat the oven to 400 degrees F. Combine the chopped chicken, mixed vegetables, and soup in a bowl. Mix well. Divide the chicken mixture between 8-ounce ramekins. Whisk together the baking mix, milk, and egg in a bowl, mixing until completely combined. Evenly pour the batter over each of the filled ramekins. Place the ramekins in the oven and bake at 400 degrees F for 20-30 minutes or until the top is golden brown and the middle is bubbly. Carefully remove the ramekins from the oven and place on individual heat-proof plates. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.