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Chicken Pot Pies

Cook time 18 mins
Yield

6 servings.

Ingredients

  • Vegetable cooking spray
  • 1 cup diced carrot
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup frozen English peas, thawed
  • 1/4 cup minced onion
  • 1 1/2 (10 3/4-ounce) cans 99% fat-free, one-third-less-salt cream of chicken soup, undiluted
  • 1 1/2 cups water
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried whole thyme
  • 3 cups diced cooked chicken breast (skinned before cooking and cooked without salt)
  • 1 cup self-rising flour
  • 1 1/2 tablespoons margarine
  • 1/4 cup skim milk

Nutrition Information

  • calories 281
  • caloriesfromfat 22 %
  • fat 6.8 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.7 g
  • carbohydrate 28.5 g
  • fiber 0.0 g
  • cholesterol 61 mg
  • iron 0.0 mg
  • sodium 716 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add carrot, mushrooms, celery, peas, and onion. Saute 5 minutes or until vegetables are tender.

  2. Combine soup, water, pepper, and thyme in a medium bowl; stir well. Add vegetables and cooked chicken, stirring well.

  3. Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.

  4. Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly. Sprinkle milk (1 tablespoon at a time) evenly over surface, stirring with a fork until dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture. Bake at 425° for 15 to 18 minutes or until crusts are golden.

Light and Luscious