Title: Sun-Dried Tomato Pot Pie
Categories: Poultry Lowcal
Yield: 4 Servings
| WALDINE VAN GEFFEN VGHC42A------------------------- Rosalie Harrington |
| 2 | cn | Chicken gravy |
| 3 | c | Chicken or turkey chunks; cooked |
| 10 | oz | Pk frozen mixed vegetables |
| 2/3 | c | Sun-dried tomato bits |
| 3 | oz | Can sliced mushrooms; drain |
| 1/4 | c | Water |
| 1 1/2 | ts | Dried thyme; divided |
| 2 1/4 | c | Reduced-fat buttermilk baking mix |
| 3/4 | c | Plus 2 tb low-fat milk |
Preheat oven to 450~. In 3-qt saucepan combine gravy, chicken, veggies,
sun-dried tomato bits, mushrooms, water and 1/2 ts of the thyme. Stir
occasionally over medium-low heat until mixture comes to a boil. Meanwhile,
in bowl combine baking mix and milk and the remaining ts of thyme; mix just
to blend thoroughly. Pour chicken mixture into shallow 2-qt baking dish.
Top with baking mix mixture, dropping with spoon in equal mounds. Place on
baking sheet and bake for about 20 minutes until chicken mixture is bubbly
and topping is golden brown. Source: Times-Picayune NOLA