Comfort food like chicken pot pie may lift your spirits, but it will weigh your body down. I know—there are few things more satisfying than biting through a super-flaky, buttery crust into a creamy, savory filling of chicken and vegetables. Pie dough is essentially flour used as a vehicle for fat. The filling can also be a fat land mine if you’re not careful. Eat this. It will make you feel good in every way.

　　

Ingredients

serves 4

　　One 8-ounce package sliced button mushrooms

　　One 10.75-ounce can condensed low-fat cream of chicken soup, such as Campbell’s Healthy Request

　　1/2 cup water

　　1 1/2 teaspoons fresh thyme leaves

　　2 cups frozen mixed vegetables

　　2 cups shredded skinless chicken breast meat from a rotisserie or roast chicken

　　1/4 cup jarred cocktail onions, roughly chopped

　　Freshly ground black pepper

　　1/2 cup plus 2 tablespoons Bisquick Heart Smart baking mix

　　1/3 cup skim milk

　　2 tablespoons egg substitute

　　

Step 1

Preheat the oven to 450˚F.

　　

Step 2

Combine the mushrooms, soup, water, and thyme in a medium saucepan, and bring to a boil over high heat. Cover, and reduce the heat to low. Simmer until the mushrooms are almost tender, about 5 minutes.

　　

Step 3

Add the frozen vegetables, chicken, and onions to the saucepan. Season with pepper to taste. Pour the chicken mixture into an 8 × 8-inch glass baking dish.

　　

Step 4

In a medium bowl, combine the baking mix, milk, and egg substitute. Stir to thoroughly combine. Use an offset spatula to spread the dough over the top of the chicken mixture, covering it evenly.

　　

Step 5

Place the baking dish on a baking sheet, and bake until the crust is golden brown and the filling is hot and bubbly, 20 to 25 minutes. Serve hot.

　　

nutrition information

Step 6

Fat: 48g (before), 5.4g (after)

　　

Step 7

Calories: 800 (before), 303 (after)

　　

Step 8

Protein: 30g

　　

Step 9

Carbohydrates: 33g

　　

Step 10

Cholesterol: 66mg

　　

Step 11

Fiber: 3g

　　

Step 12

Sodium: 652mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.