Rocco's Creamy Chicken Pot Pie

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filed under Main Dishes

Main Dishes
Serving size: 1 cup
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 290 (15% DV)
Fat: 5g (7% DV)
Carbohydrates: 36g (12% DV)
Protein: 26g (52% DV)
Ingredients:  Makes 4 servings (4 cups)
1  cup
10-3/4  ounces
1/2  cup
1-1/2  teaspoons
2  cups
1/4  cup
1/2  cup
1/3  cup
2  tablespoons

Tip: For nutritional information on all the ingredients in Rocco's Creamy Chicken Pot Pie just click on each ingredient name. Then adjust the serving size for any Rocco's Creamy Chicken Pot Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 450.

Combine the mushrooms, soup, water and thyme in a medium saucepan, and bring to a boil over high heat. Cover, and reduce the heat to low. Simmer until the mushrooms are almost tender, about 5 minutes.

Add the frozen vegetables, chicken, and onion to the saucepan. Season with pepper to taste. Pour the chicken mixture into an 8x8 glass baking dish.

In a medium bowl, combine the baking mix, milk and egg substitute. Stir to thoroughly combine. Use an offset spatula to spread the dough over the top of the chicken mixture, covering it evenly.

Place the baking dish on a baking sheet, and bake until the crust is golden brown and the filling is hot and bubbly, 20 to 25 minutes. Serve hot.
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