Low-Fat Chicken Pie - cooking recipe

Ingredients

4 split skinless chicken breasts, boiled in water
1/2 pkg. frozen Shoe Peg corn
1 small can English peas
3 boiled eggs (use only whites)
1 can low-fat cream of chicken soup
1 c. flour
1 c. nonfat buttermilk
1 envelope Butter Buds
1/2 c. hot water

Preparation

Tear chicken into bite size pieces and cover bottom of 13 x 9-inch casserole pan.
Layer corn, peas and eggs.
Heat soup in water from chicken and pour over casserole.
Mix Butter Buds, hot water, flour and buttermilk and pour over casserole.
Bake at 350\u00b0 for 30 minutes and 425\u00b0 for 20 minutes or until brown.