Potted Chicken Pie

By Cheryl

5 Points per serving

1 Can Cream of Chicken Fat Free Soup

1 Pkg. Frozen mixed vegetables, thawed

1 C. Cubed cooked chicken (you can also use Swanson White Chicken 5 oz. Can)

1/2 C Skim milk

1 Egg (you can also use Eggbeaters to lower the points)

1 C. Bisquick Reduced Fat Baking Mix

Preheat oven to 400º. Mix soup, vegetables and chicken. Pour into a 9" pie pan. Mix milk, egg and Bisquick. Pour over chicken mixture. Bake 30 minutes or until golden.

Makes: 4 portions (1/4 of the pie)