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Crusty Chicken Pot Pie recipe

Filling
1 (10 3/4 ounce) can reduced fat cream of celery soup, undiluted
1/2 cup skim milk
2 cups cooked diced chicken breast
1 (10 ounce) package frozen mixed vegetables, thawed and drained.
1 teaspoon chicken granules
1 teaspoon Mrs. Dash spices

Crust
3/4 cup unbleached flour
1/4 cup plus 2 tablespoons oat bran
1 1/2 teaspoons baking powder
2 tablespoons light margarine, cut into pieces
1/3 cup nonfat buttermilk

Combine all of the filling ingredients and turn into a 9-inch sprayed dish; set aside.

Combine the flour, oat bran and baking powder. Cut in the margarine until the mixture resembles coarse meal. Stir in the buttermilk and combine until the dough is stiff and pulls away from the bowl.

Turn out onto a lightly floured surface. Cut into thin strips and make a lattice pattern on top of the chicken mixture.

Bake at 375 degrees F for 25-30 minutes or until the filling is bubble and the crust is lightly browned. Remove the dish from the oven and let it rest 5 minutes before serving.

244 calories, 4.6 g of fat and 5 gms fiber

Each serving equals 4 WW points