Crusty Chicken Pot Pie

Crusty Chicken Pot Pie

1 can (10 3/4 oz) can of reduced fat cream of celery soup, undiluted

1/2 cup skim milk

2 cups cooked diced chicken breast

1 pkg (10 oz) frozen mixed vegetables, thawed and drained.

1 tsp chicken granules

1 tsp Mrs. Dash spices

Crust:

3/4 cup unbleached flour

1/4 cup plus 2 T Oat Bran

1 1/2 tsp baking powder

2 T light margarine cut into pieces

1/3 cup nonfat buttermilk

Combine all of the filling ingredients and turn them into a 9×9 sprayed dish; set aside.

Combine the flour, oat bran, and baking powder, cut in the margarine until the mixture resembles a course meal. Then stir in the buttermilk and combine 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° F. for 25-30 minutes or until the filling is bubble and the crust is lightly browned. Remove the dish from the oven and let it rest 5 min before serving.

Each serving equals 4 pts. – 244 calories, 4.6 g of fat and 5 gms fiber