Saturday, November 5, 2011

Chicken Pot Pie

With the onslaught of cooler weather, I've been on the hunt for yummy comfort foods to make. The catch has been trying to find recipes that fit with my low-sodium diet. Oof. I managed to find a super easy and super yummy recipe for Chicken Pot Pie with only 670mg of sodium-score! Let me know what you think :-)

1 lb chicken, cooked and shredded
1-2/3 cup frozen mixed vegetables, thawed
2 cans lower sodium cream of chicken soup
1 cup Bisquick
1 egg
1/2 cup milk

Preheat oven to 400.
In an ungreased 9-inch pie pan mix chicken, vegetables, and soup.
In a separate bowl mix Bisquick, egg, and milk.
Pour Bisquick mixture over chicken mixture.
Bake uncovered for 30 minutes or until crust is a golden brown.
Yummy Tip: Spread a little butter on top of the crust before cooking for extra deliciousness!

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