CHICKEN POT PIE

1 Can Reduced Calorie Croissant Rolls 3/4 Cup Chicken Broth 2 Chicken Breast, cooked and diced 10 OZ Package Mixed Vegetables, frozen 1 Cup Mushrooms, fresh and sliced

1 Cup Diced Onions 1/2 Teaspoon Ground Pepper 1 Tablespoon Cornstarch 1 Egg white 2 Tablespoons Fat Free Milk

Preheat oven to 425°. Mix all ingredients into a saucepan except the croissant rolls. Stir until mixture thickens. Place mixture into a pie pan. Cover with the croissant rolls to form a crust. Bake for 25 minutes.

SERVINGS 4; CALORIES 270; FAT 5.1 g; PROTEIN 39 g; CARBS 17.7 g; FIBER 2.3 g; CHOL 92 mg; IRON 2.2 mg; SODIUM 332 mg; CALC 54 mg SERVING SIZE= 1/4 of Pie

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Updated 12/7/99