Crusty Chicken Pot Pie
1 can (10 3/4 oz) can of reduced fat cream of celery soup,
1/2 cup skim milk
2 cups cooked diced
1 pkg (10 oz) frozen mixed vegetables, thawed and
1 tsp chicken granules
1 tsp Mrs. Dash
3/4 cup unbleached flour
1/4 cup plus 2 T
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 9x9 sprayed dish;
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