CREAMY CHICKEN POT PIE
Steps:
- Preheat the oven to 450˚F.
- Combine the mushrooms, soup, water, and thyme in a medium saucepan, and bring to a boil over high heat. Cover, and reduce the heat to low. Simmer until the mushrooms are almost tender, about 5 minutes.
- Add the frozen vegetables, chicken, and onions to the saucepan. Season with pepper to taste. Pour the chicken mixture into an 8 × 8-inch glass baking dish.
- In a medium bowl, combine the baking mix, milk, and egg substitute. Stir to thoroughly combine. Use an offset spatula to spread the dough over the top of the chicken mixture, covering it evenly.
- Place the baking dish on a baking sheet, and bake until the crust is golden brown and the filling is hot and bubbly, 20 to 25 minutes. Serve hot.
- nutrition information
- Fat: 48g (before), 5.4g (after)
- Calories: 800 (before), 303 (after)
- Protein: 30g
- Carbohydrates: 33g
- Cholesterol: 66mg
- Fiber: 3g
- Sodium: 652mg
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