Chicken Pot Pie

Weight Watchers Style!!

Hubs and I love this recipe, and the band members were equally thrilled. Basically, men love this recipe and woman love that it is low fat! Score one for both teams!!

1 pound skinned, boned chicken breast halves, cut into cubes

1 (10 3/4 oz) can reduced-fat, reduced sodium cream of chicken soup - I used cream of mushroom and it came out wonderfully!

1/2 cup low fat buttermilk

1 (1o oz) package frozen vegitables, thawed

1 (8 oz) baked potato, peeled and diced

1 (2 oz) jar diced pimiento, drained

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 (15 oz) package refrigerated piecrusts

Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray; add chicken, and cook 2 minutes, stirring often. Add soup and buttermilk, stirring well. Bring to a boil and over medium-high heat; stir in mixed vegitable and potatoes. Make sure you watch it and stir frequently because the cream of soup and the chicken tend to stick. Also, after the potatoes became soft, the broth was a little thick for our liking, so we added a little chicken broth to make it creamier. Or, you could par boil the potatoes beforehand and then add.

Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in pimiento, salt and pepper, remove from heat.

Place piecrust on a baking sheet coated with cooking spray. Bake at 400 degrees for 8 minutes or until lightly browned.

Gently slide baked piecrust over mnixture in skillet.

Enjoy!!