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Sunday, May 25, 2008

(Diabetic Friendly) *Low-Fat Chicken Pot Pie*

Hello everyone! Today is a *Low-Fat Chicken Pot Pie* day. This is really good. Part of what makes this recipe low fat is the baking mix recipe I got from Recipezaar on line. It calls for sugar and I use Splenda, witch also lowers the carbs. The nutrition facts are calculated with the splenda in this recipe.I hope you enjoy this and I put a link to Recipezaar with the recipe. It will take you right to the page you need.












*Low-Fat Chicken Pot Pie* (Diabetic Friendly)

Servings: 6

Find E-Z Low-Fat Baking Mix recipe at http://www.recipezaar.com/55564

1 Cup cooked chicken, Cut Into Bite Size Pieces
1 1 Lb. Bag Frozen Vegetables, Your Choice
1 Can 10 ¾ Oz. Cream Of Chicken Soup,98% Fat-Free
½ Cup fat-free (skim) milk
1 Cup Baking mix All-Purpose, Or Bisquick, Low-Fat
or recipe from recipezaar
½ Cup + 2 Tbls. fat-free (skim) milk
1 egg

Preheat oven to 400°F.
In ungreased 2-quart casserole dish, mix chicken, vegetables, soup, and milk.
place in microwave on High for 4 minutes and stir.
In small bowl, stir in baking mix, milk, and the egg with fork until blended.
Pour over the top of vegetable mixture.
Bake uncovered about 30 minutes or until golden brown.

Per Serving: 264 Cal (21% from Fat, 24% from Protein, 55% from Carb); 17 g Protein; 6 g Tot Fat; 2 g Sat Fat; 14 g Mono Fat; 38 g Carb; 7 g Fiber; 4 g Sugar; 253 mg Calcium; 2 mg Iron; 715 mg Sodium; 58 mg Cholesterol.


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