Instructions: I put everything in a 9 x 13 baking dish.

Mix topping ingredients. Pour over chicken/veggie/soup mixture. Bake at 425 for 25 - 30 minutes or until slightly browned and bubbly.

Serves 12.

I dont know if this is less than 30% fat or not, its lower fat than most pot pies though Id guess. The original recipe called for 2 sticks of melted butter so I dont know if you could reduce the butter further. I have also tried making a white sauce froms scratch using Butter Buds. That reduces the fat a little more. My kids like the Campbells soup version better. Heres 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? That way you could add 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 milk, sometimes a bit of sherry, and tarragon. DONT OMIT THE TARRAGON.

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