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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Chicken Pot Pie

 Submitted by: Joan Felkner
Cancer Information Service
Source: Adapted from a Campbell's Soup advertisement

1 can Campbell’s Fat-Free Cream of Chicken Soup 1/2 cup skim milk
1 package (9 ounces) frozen mixed vegetables, thawed 1/4 cup egg substitute
1 cup cubed cooked chicken 1 cup Bisquick Reduced-Fat Baking Mix
  1. Preheat oven to 400°.
  2. In a 9-inch pie pan, mix soup, vegetables and chicken.
  3. Mix milk, egg substitute and baking mix. Pour over chicken mixture.
  4. Bake 30 minutes or until golden.
Serves: 6 Nutrition Facts
Calories: 200 Saturated Fat: 0.8 gm
Carbohydrate: 25 gm Fiber: 1 gm
Cholesterol: 25 mg Protein: 13 gm
Fat: 5 gm Sodium: 667 mg

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