Creamy Chicken Pot Pie

Well Mags...I almost kept my promise and followed a recipe exactly.  This is from the cookbook "Now Eat This!" by Rocco Dispirito (which you got me hooked on).  Absolutely love it!  I was a little leary, but have to say it was good and your Father loved it!  As you know the book lists the before and after and this recipe cut the calories by a little more than half!  Totally forgot about taking a picture, but believe me...it was rather quite good looking!  See below.

Ingredients


1 8 oz Package Sliced Button Mushrooms (I was thinking the baby bellas would be rather good as well.)
1 10.75 oz Campbell's Healthy Request Condensed Low-Fat Cream of Chicken Soup
1/2 Cup Water
1 1/2 Tsp Fresh Thyme Leaves (1st change...much too much for me...used only 1/2 tsp of dried Thyme)
2 Cups Frozen Mixed Vegetables
2 Cups Shredded Skinless Chicken Breast Meat From a Rotisserie or Roast Chicken (2nd change...made my own from the thin sliced boneless chicken cutlets).
1/4 Cup Jarred Cocktail Onions, Rought Chopped (3rd change....forgot to buy them; just used a little chopped onion.)  
Freshly Ground Pepper (4th....added a little sea salt)
1/2 Cup Plus 2 Tablespoons Biquick Heart Smart Baking Mix (Never heard of it, but sure enough it was right next to the original.)
1/3 Cup Skim Milk
2 Tablespoons Egg Substitute (Yes!  I broke down and bought it!)

Directions


.  Preheat oven to 450 degrees.

.  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 mushrooms are almost tender, about 5 minutes.

.  Add the frozen vegetables, chicken, and onions to the saucepan. Season with pepper to taste (and sea salt).  Pour the chicken mixture into an 8x8 glass baking dish (I didn't have one, but worked just as well in an approximately 11x7 1/2 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 bubly, 20-25 minutes.  Serve hot.

As promised, the good news....Fat Before: 48g--After 5.4g (AWESOME); Calories Before: 800--After: 303 (Allows for the biscuit I had to have with it!); Protein: 30g; Carbs: 33g: Cholesterol: 66mg; Fiber: 3g
Sodium: 652mg.