Easy Chicken Pot Pie with Lowfat Variation -Bisquick
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INGREDIENTS
INSTRUCTIONS
EASY MAINDISH. Use leftovers. You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables if you like. PREP: 15 min; BAKE: 30 min Makes 6 servings. PER SERVING: 1 Serving: 215 calories (80 calories from fat); 9 g fat (3 g saturated); 60 mg cholesterol; 710 mg sodium; 24 g carbohydrate (3 g dietary fiber); 12 g protein. 1. Heat oven to 400F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1+1/4 inches. 2. Stir together remaining ingredients with fork until blended. Pour into pie plate. 3. Bake 30 minutes or until golden brown. HIGH ALTITUDE: (3500-6500 ft): Heat oven to 425F. REDUCED-FAT CHICKEN POT PIE : PER SERVING: 200 calories; 28% or 55 calories from fat; 6 g fat (2 g saturated); 60 mg cholesterol; 680 mg sodium; 27 g carbohydrate (3 g dietary fiber); 13 g protein. SUBSTITUTIONS: 98% fat-free cream of chicken soup; Bisquick? Reduced Fat baking mix; skim milk; 2-quart casserole. >from Kitpath@earthlink.net Recipe by: Bisquick, Betty Crocker 1997 (General Mills) Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
NOTES
Nutrition
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| Serving Size: 1 Serving (136g) | ||
| Recipe Makes: 6 | ||
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| Calories: 207 | ||
| Calories from Fat: 66 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.3g | 10 % | |
| Saturated Fat 2.1g | 10 % | |
| Monounsaturated Fat 2.8g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 64mg | 20 % | |
| Sodium 100.1mg | 3 % | |
| Potassium 243.5mg | 6 % | |
| Total Carbohydrate 23.3g | 7 % | |
| Dietary Fiber 3g | 12 % | |
| Sugars, other 20.3g | ||
| Protein 12.3g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 207
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