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Ingredients
- 2 c. self-rising flour
- 1 tsp salt
- 1 tsp pepper (white if desired)
- 2 c. nonfat buttermilk
- 1 stk butter or possibly margarine melted
Directions
- I put everything in a 9 x 13 baking dish.
- Mix topping ingredients. Pour over chicken/veggie/soup mix. Bake at 425 for 25 - 30 min or possibly till slightly browned and bubbly.
- Serves 12.
- I do not know if this is less than 30% fat or possibly not, it's lower fat than most pot pies though I'd guess. The original recipe called for 2 sticks of melted butter so I do not know if you could reduce the butter further. I have also tried making a white sauce froms scratch using Butter Buds. Which reduces the fat a little more. My kids like the Campbell's soup version better. Here's a thought...since pot pie is usually part of a meal, why not try to have the entire meal come in at less than 30% fat Which way you could add in a couple lowfat side dishes, maybe increasing the amount of vegetables you eat
- NOTES : I make a fairly lowfat chicken pot pie by combining poached white meat chicken, partially cooked veggies and a sauce made out of reduced fat cream of chicken soup. The soup needs to be thinned considerably. I heat it with skim lowfat milk, sometimes a bit of sherry, and tarragon. DON'Tablespoons OMIT THE TARRAGON.
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