Meals in Minutes- Chicken

Chicken Pot Pie

1 T Canola oil
1/2 c Chopped celery
1/4c Frozen chopped onion
1c Frozen peas and carrots
1c Sliced mushrooms
1 can (10.75oz) Healthy Request cream of chicken soup
1/2c Water
1/2 tsp Pepper
1/4 tsp Sea salt
3 cups Cooked chicken, diced
1 c Flour
1 1/2 T Margarine
1/3 c Skim milk, more if needed
Per Serving
Calories: 342
Fat: 10 grams
Saturated fat: 2 grams 
Cholesterol: 67 milligrams
Sodium: 468 milligrams
Carbohydrate: 31 grams
Fiber: 3 grams
Protein: 30 grams
Number of servings: 6
Preheat oven to 350˚. Heat oil in skillet over medium high heat. Add celery and onion, sauté about 3 minutes. Add peas and carrots and mushrooms, sauté an additional 1-2 minutes. Meanwhile, combine soup, water, pepper and sea salt in a large bowl; stir well. Add vegetables and cooked chicken, mix well. Spoon chicken mixture evenly into 5 oven-safe serving bowls coated with non-stick spray (about 3/4 cup per bowl).
Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly. Sprinkle in milk, stirring with fork until dry ingredients are moistened, add more if needed. Drop dough evenly by tablespoonfuls onto chicken mixture. Bake for 15 minutes or until crusts are golden.