CHICKEN POT PIE

Chicken Pot Pie

3 cup chicken breast, cooked
1 cup carrots, raw
1 cup mushrooms, chopped
1/2 cup celery, raw
1/2 cup peas, frozen green
1/4 onions, raw
2.5 cup Cream of Chicken Soup, Fat Free
1 1/2 cup water
1/2 tsp black pepper
1/4 tsp thyme
3 English muffins

Coat a large skillet with cooking spray; place over medium-high heat until hot. Add chopped carrot, mushrooms, celery, peas, and onion. Saute 5 minutes or until vegetables are tender. Combine 1 1/2 cans fat free cream of chicken soup with water, pepper, and thyme in a medium bowl; stir well. Add vegetables and cooked chicken, stirring well. Spray 9 by 13 baking dish with cooking spray. Pour into baking dish. Split 3 English muffins in two halves. Top chicken and vegetable mixture with 6 halves, one half muffin per serving. Bake at 425F for 15 to 18 minutes.

Makes 6 servings

Fat 5.2 gm, Carbs 28 gm, Protein 26gm Calories 261 Fiber 4 gm