Low Fat Chicken Pot Pie

2 cups chopped cooked chicken (white meat)
2 cups frozen mixed vegetables
1 10.75-ounce can 98% fat-free, reduced-sodium condensed mushroom soup
1 cup reduced fat all-purpose baking mix
1/2 cup fat free milk
1 egg


Preheat oven to 400 F. Combine chicken, frozen vegetables and undiluted
soup in an 8 x 8-inch baking dish. Whisk baking mix, milk and egg together
until blended. Pour over chicken and vegetables. Bake for 30 minutes, or until
the top is golden.
Serves 4.

Per Serving: Calories 280, Calories from Fat 52, Total Fat 5.9g (sat 1.7g)

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