Low-Fat Chicken Pot Pie

Ingredients

• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chopped cooked chicken breasts
• 2 cups frozen peas and carrots, thawed
• 1/2 cup chopped onion
• 1/2 cup thinly sliced celery

• 1 (2 ounce) jar sliced pimiento, drained
• 1 1/2 cups low-fat baking mix (such as reduced-fat Bisquick)
• 3/4 cup nonfat milk
• 1 large egg
• fat-free butter-flavored cooking spray (such as I Can't Believe It's Not Butter)
• 1 tablespoon preshredded fresh parmesan cheese

Directions

1. 1

   Preheat oven to 375.

2. 2

   Combine soup and next 3 ingredients in a saucepan; bring to a boil.

3. 3

   Reduce heat, and simmer, uncovered, 1 minute, stirring constantly until smooth.

4. 4

   Stir in chicken, peas, and carrots, and next 3 ingredients.

5. 5

   Bring to a boil; cover, reduce heat, and simmer 5 minutes.

6. 6

   Pour mixture into an 11x7" baking dish.

7. 7

   Combine baking mix, 3/4 cup milk, and egg; stir until smooth.

8. 8

   Spread evenly over chicken mixture; coat with butter spray.

9. 9

   Sprinkle with cheese.

10. 10

    Bake, uncovered, at 375 degrees for 30-35 minutes or until golden.