Recipe for cooking crusty chicken pot pie

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Crusty Chicken Pot Pie

Filling
1 (10 3/4 oz.) can reduced fat cream of celery soup, undiluted
1/2 C. skim milk
2 C. cooked diced chicken breast
1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained.
1 tsp. chicken granules
1 tsp. Mrs. Dash spices

Crust
3/4 C. unbleached flour
1/4 C. plus 2 Tbsp. oat bran
1 1/2 tsp. baking powder
2 Tbsp. light margarine, cut into pieces
1/3 C. nonfat buttermilk

Mix together all of the filling ingredients and turn into a 9-in. sprayed dish; set aside.

Mix together the flour, oat bran and baking powder. Cut in the margarine until the mixture resembles coarse meal. Stir in the buttermilk and Mix together until the dough is stiff and pulls away from the bowl.

Turn out onto a lightly floured surface. Cut into thin strips and make a lattice pattern on top of the chicken mixture.

Bake at 375 degrees F for 25-30 min. or until the filling is bubble and the crust is browned lightly. Remove the dish from the oven and let it rest 5 min. before servings.

244 cal., 4.6 g of fat and 5 gms fiber

Each servings equals 4 WW points