Cheddar Chicken Pot Pie

90 minutes Prep: 30 minutes Cook: 60 minutes

148 calories per serving view nutrition facts

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crust
1	cup	biscuit baking mix (bisquick)	low-fat
1/4	cup	water

filling
1 1/2	cups	chicken broth
2	cups	potatoes	peeled and cubed
1	cup	carrots	sliced
1/2	cup	celery	sliced
1/2	cup	onions	chopped
1/2	cup	sweet bell peppers	chopped
1/4	cup	flour, unbleached all-purpose
1 1/2	cups	milk, skim
2	cups	cheddar cheese	fat-free, grated
4	cups	chicken	skinless light meat, cooked and cubed
1/4	teaspoon	poultry seasoning

Preheat oven to 425 degrees F.

To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously.

Gently smooth dough into a ball on floured surface.

Knead 5 times. Follow directions accordingly for crust.

To prepare filling, heat broth in a saucepan.

Add potatoes, carrots, celery, onions, and bell peppers.

Simmer 15 minutes or until all is tender.

Blend flour with milk.

Stir into broth mixture.

Cook and stir over medium heat until slightly thickened.

Stir in cheese, chicken, and poultry seasoning.

Heat until cheese melts.

Spoon into a 2-quart casserole dish.

Place crust over filling in casserole.

Seal edges.

Make slits in crust for steam.

Bake, for 40 minutes or until golden brown.

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Serving Size 307g

Amount per Serving

Calories 148 9% of calories from fat