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  • Chicken Pot Pie, Grandma's Lowfat

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    Chicken Pot Pie, Grandma's Lowfat
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 sm skinless boneless chicken breast halves cut into small pcs
    • 11 ounce lowfat cream of celery soup or possibly Campbell's Healthy Choice 98%-FF
    • 1 x carrot sliced thinly
    • 2 x celery ribs minced
    • 1 c. evaporated skim lowfat milk
    • 1 c. reduced fat Bisquick
    • 2 x potatoes peeled and minced small
    • 1 can nonfat chicken broth
    • 1 can water
    • 1 med onion minced

    Directions

    1. Place chicken, celery, onion, broth, water, carrot and potatoes in deep sauce pan and bring to a low simmer for 20 min. Stir in soup, then pour mix into 9 x 9 Pyrex baking dish. In separate bowl, mix together lowfat milk and Bisquick till well blended. Pour on top of chicken mix. Bake at 350 degrees in preheated oven for 30 min, till golden. 4 to 6 servings.

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