Paula made me hungry with her Hurry Up Chicken Pot Pie yesterday on her show so I thought I'd give it a whirl. Low carbed
of course.
6 servings approx 7 carbs each
2 cups chopped cooked chicken breast
3 hard-boiled eggs, sliced
1
(16 ounce) bag of frozen stir fry veggies
1 (10 3/4-ounce) can
Campbell's Cream of Chicken and Mushroom Soup1 cup chicken broth
Salt and pepper, optional
1 1/2 cups
carbquik1 cup hood calorie countdown milk
1 stick softened butter
Stir fry veggies until fork tender and set aside.
In
a greased 2-quart casserole, layer the chicken, eggs, veggies.
Mix the soup, chicken broth, and season with salt and pepper, if desired.
Pour over the layers.
Stir together the carbquik, milk, butter and pour this over the casserole.
Bake until the topping is golden brown,
40 to 50 minutes.
