Chicken Pot Pie

A great "home cooked" meal in minutes...

1 T Canola oil

1/2 c Chopped celery

1/4c Frozen chopped onion

1c Frozen peas and carrots

1c Sliced mushrooms

1 can (10.75oz)  Healthy Request cream of chicken soup

1 1/2c Water

1/2 tsp Pepper

1/4 tsp Dried thyme

3 cups  Cooked chicken, diced

1 c Flour

1 1/2 T Margarine

1/3 c Milk

Preheat oven to 350 degrees.  Heat oil in skillet over medium high heat.  Add celery and onion, sauté about 3 minutes.  Add peas and carrots and mushrooms, sauté an additional 1-2 minutes.  Meanwhile, combine soup, water, pepper and thyme in a large bowl; stir well.  Add vegetables and cooked chicken, mix well.  Spoon chicken mixture evenly into 6 oven-safe serving bowls coated with non-stick spray (about 1 cup per bowl).

Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly.  Sprinkle in milk, stirring with fork until dry ingredients are moistened.  Drop dough evenly by tablespoonfuls onto chicken mixture.  Bake for 15 minutes or until crusts are golden.

Serves 6.  Per serving:  293 calories, 10g fat, 2g saturated fat, 64 mg cholesterol, 770 mg sodium, 24 g carbohydrate, 2g fiber, 27 g protein.