Mini Chicken Pot Pie
Calories 279 (30% from fat)
Fat 9 gram
Saturated Fat 2.6 gram
Trans Fat 0 gram
Cholesterol 71 mg.
Sodium 373 mg.
Carb. 18 gram
Fiber 5 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 28.6 gram
Ingredients
1 lb. chicken, cubed
buttery cooking spray
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup 98% Fat Free
1 package (16 oz.) mixed frozen vegetables, thawed
(We used Birds Eye Classis Mixed Vegetables.)
4 Tbsp. white wheat flour
1 package (17.3 oz) reduced fat whole wheat refrigerated biscuits
(We used Pillsbury Grands! Homestyle Reduced-Fat Golden Wheat refrigerated Biscuits.)
1/2 cup, reduced fat sharp cheddar cheese
(We used Sargento Reduced Fat Sharp Cheddar Cheese Made with 2% Milk.)
I'm a sucker for easy. But when a friend gave me this recipe from an advertisement in a magazine, I thought it must be too easy to be good. So we made a batch and tried it. YUM. All the things I love about a good pot pie but in a healthy package... and it's easy to make.
1. Chop up chicken into bite sized pieces. Then heat non-stick pan over medium heat and lightly coat with buttery spray. Cook the chicken, stirring occasionally until its lightly browned. Set aside.
2. Heat oven to 350 degrees Fahrenheit. Then lightly spray 8 (2 1/2 inch) muffin-pan cups with the buttery spray.
3. Stir together the chicken, soup and vegetables in a medium bowl.
4. Sprinkle the flour on a flat surface and roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups.
5. Spoon the chicken and vegetable mixture into each biscuit cup, dividing it evenly between them. Gently press the chicken mixture into the cups, so that they're level. Then sprinkle 2 teaspoons cheese over the top of each one.
6. Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Set the pot pie tray on a wire rack and let cool for 5 minutes before serving.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.
