Potted Chicken Pie
1 can fat free/low fat cream of chicken soup
1 package mixed vegetables, thawed
1 cup cubed cooked chicken (or 5 oz can of chicken)
½ cup skim milk
¼ cup egg substitute (or 1 egg)
1 cup reduced fat bisquick mix
Preheat oven to 400*
Mix soup, vegetables and chicken
Pour into a 9” pie pan
Mix milk, egg and bisquick
Pour over chicken mixture.
Bake 30 minutes or until golden
Serves 4
WW points per serving- 4
1 package mixed vegetables, thawed
1 cup cubed cooked chicken (or 5 oz can of chicken)
½ cup skim milk
¼ cup egg substitute (or 1 egg)
1 cup reduced fat bisquick mix
Preheat oven to 400*
Mix soup, vegetables and chicken
Pour into a 9” pie pan
Mix milk, egg and bisquick
Pour over chicken mixture.
Bake 30 minutes or until golden
Serves 4
WW points per serving- 4