Chicken Pot Pie Mondays

Happy Monday! Hopefully your day went as fast as mine did and you felt like you were sleeping in this morning due to “falling back”. This, of course, is the time of year I get excited about Daylight Savings time. I hate losing an hour in the spring.

Tomorrow should be a beautiful day and the perfect weather for a run outside. I have to take advantage of every nice day we have left before the cold weather forces me back on a treadmill. In spirit of working out and staying healthy, I wanted to share a healthy recipe for you that we made yesterday and enjoyed leftovers of today. Happy cooking!

Chicken Pot Pie

– 1/2 cup low-sodium cream of chicken soup
– 1/2 cup boneless chicken breast, diced
– 1/4 cup skim milk
– 1 cup frozen veggies
– 1/2 cup Bisquick
– 1/4 cup skim milk
– 1 egg white

1. Preheat oven to 400 degrees
2. Mix soup and 1/4 cup milk in 1 quart casserole dish. Stir in veggies and chicken.
3. In a small bowl, stir remaining ingredients with a fork until blended. Pour over chicken mixture.
4. Bake uncovered about 20 minutes.

Note: If you prefer more Bisquick breading, mix 1 cup Bisquick with 1/2 cup milk and 2 egg whites. You will need to bake slightly longer, until the breading is cooked throughout.