Low-Fat Chicken Pot Pie

• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 12 teaspoon salt
• 14 teaspoon pepper
• 3 cups chopped cooked chicken breasts
• 2 cups frozen peas and carrots, thawed
• 12 cup chopped onion
• 12 cup thinly sliced celery
• 1 (2 ounce) jarsliced pimiento, drained
• 1 12 cups low-fat baking mix (such as reduced-fat Bisquick)
• 34 cup nonfat milk
• 1 large egg
• fat-free butter-flavored cooking spray (such as I Can't Believe It's Not Butter)
• 1 tablespoon preshredded fresh parmesan cheese

1. Preheat oven to 375.
2. Combine soup and next 3 ingredients in a saucepan; bring to a boil.
3. Reduce heat, and simmer, uncovered, 1 minute, stirring constantly until smooth.
4. Stir in chicken, peas, and carrots, and next 3 ingredients.
5. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
6. Pour mixture into an 11x7" baking dish.
7. Combine baking mix, 3/4 cup milk, and egg; stir until smooth.
8. Spread evenly over chicken mixture; coat with butter spray.
9. Sprinkle with cheese.
10. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden.

condensed cream, salt, pepper, chicken breasts, carrots, onion, celery, pimiento, lowfat baking, nonfat milk, egg, butter, parmesan cheese

Taken from www.food.com/recipe/low-fat-chicken-pot-pie-78937 (may not work)