Chicken Pot Pie

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Chicken Pot Pie

Postby Jon-Marc » Sun Apr 27, 2008 2:14 pm

Reduced Fat Chicken Pot Pie

1 cup cut-up cooked chicken
One 16 oz. frozen mixed veges, thawed
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free milk
Desired spices
1 cup Reduced Fat Bisquick mix
1/2 fat-free milk
1 egg or 1/4 cup Egg Beaters
Spices if desired


Heat over to 400 degrees. In 2 quart casserole, mix chicken, veges, soup, 1/2 cup milk,
and spices. Put into casserole dish.

In small bowl, stir Bisquick, 1/2 cup milk, egg, and desired spices until blended. Beat with
mixer if necessary to get rid of lumps. Pour over vege mixture.

Bake 30-40 minutes, or until golden brown.

I always double this. I also like everything heavily spiced.
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Re: Chicken Pot Pie

Postby Hassan10468 » Mon Feb 16, 2009 9:08 pm

It sounds good
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Re: Chicken Pot Pie

Postby Jon-Marc » Tue Feb 17, 2009 9:53 am

After 10 months I had forgotten I had posted this.
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Re: Chicken Pot Pie

Postby billm007 » Wed Mar 30, 2011 1:38 am

I love Marie Callendar's version, served fresh at the restaurant, but this sounds yummy too!
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Re: Chicken Pot Pie

Postby Bare_Truth » Tue Apr 05, 2011 11:27 pm

I read that list of ingredients several times and still could not find the marijuana or how much to use, was it one of those "desired spices" or does it come in the frozen mixed veggies when you buy them at a hippie health food store. :wink:
I never met anyone that I could not learn something from.
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Re: Chicken Pot Pie

Postby firefighter » Wed Apr 06, 2011 12:50 pm

Bare_Truth-:lol: :lol:
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Re: Chicken Pot Pie

Postby jochanaan » Wed Apr 06, 2011 5:46 pm

Bare_Truth wrote:I read that list of ingredients several times and still could not find the marijuana or how much to use, was it one of those "desired spices" or does it come in the frozen mixed veggies when you buy them at a hippie health food store. :wink:
Here in Denver there are lots of legal dispensaries. You do have to get a note from a doctor, but that's not hard to do; just say you're in constant pain. :mrgreen:
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Re: Chicken Pot Pie

Postby TheBartman47 » Thu Apr 07, 2011 1:10 am

Fat-free this and fat-free that... those are the worst kind of ingreedients. Yeah, they reduce fat, but at what cost? In order to make it taste like anything, they compensate with adding sugar and salt! This is bad because fat is not bad in the first place. It's the only way to get your fat-souble vitamins, and calories from fat are more satisfying that calories from carbs, so you feel full with eating less food (and therefore less calories overall).
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Re: Chicken Pot Pie

Postby Jon-Marc » Mon Apr 11, 2011 9:03 pm

One thing I've learned with being diabetic and with other health problems is how to cook and bake low-fat, fat-free, low-sugar and sugar-free and still have it taste good. I also don't use salt in anything because of high blood pressure, but I have dozens of spices and herbs that I use and don't miss the salt like I did at first.


I was one who always said that if it's fat-free or sugar-free, it can't have any taste. Well, I know that's not true. No, it's not as good as it is with the fat and sugar when I have to use Splenda instead of the sugar, but my tastebuds have adjusted to it. Two of my favorite ingredients in several dishes are Jalapeno peppers and red pepper. I recently made meatloaf with hot Italian sausage, Jalapeno peppers, red pepper, tomatoes, other spices, Lipton Onion-Mushroom and Lipton Herb with Garlic soup mixes, quick oats and the usual ingredients. It is VERY good.
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Re: Chicken Pot Pie

Postby clberry » Sun Jul 03, 2011 9:12 pm

i dont do much cooking, my wife does all are real cooking but your recipe sounds very good. of course i need to get her to say yes but i dont think that will be hard
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