Crusty Chicken Pot Pie
This bubbly pot pie is made from scratch and oh-so good.
Nutrition Facts: Calories 244; Fat 4.6g; Fiber 5g
Yield: Serves 4
Ingredients
Filling
- 1 can reduced fat cream of celery soup, undiluted
- 1/2 cup skim milk
- 2 cups cooked diced chicken breast
- 1 package 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 Tbs. oat bran
- 1 1/2 tsp. baking powder
- 2 Tbs. light margarine, cut into pieces
- 1/3 cup nonfat buttermilk
Instructions
- Combine all of the filling ingredients and turn into a 9-inch sprayed dish
- Set aside
- Combine the flour, oat bran and baking powder
- Cut in the margarine until the mixture resembles coarse meal
- 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 degrees F for 25-30 minutes or until the filling is bubbly and the crust is lightly browned
- Remove the dish from the oven and let it rest 5 minutes before serving
