Chicken Pot Pie

8 - 19 baby carrots, sliced

1 Large Potato, peeled and cut into small pieces

1 can (14 and ½ ounces) fat - free chicken broth

1 teaspoon celery flakes

½ cup Campbell's Healthy Request cream of chicken soup

½ cup fat-free sour cream

1 tablespoon Molly McButter

1 boneless chicken breast, cooked and cut into small pieces

1 cup thawed frozen peas

Black Pepper to Taste

Top Crust

1 cup "just add water" pancake mix

¾ cup water

Preheat oven to 350 F

Spray 11 x 7 pan with non-stick cooking spray.

In medium saucepan , simmer carrots, potatoes in chicken broth. Add celery flakes and simmer for 15 - 20 minutes or until tender. Stir occasionally while cooking. When vegetables are tender, remove from heat. Set aside to cool.

In medium bowl combine soup, sour cream, onion flakes, and Molly McButter. Mix together well. Add chicken, potatoes, carrots, and broth. Add peas and black pepper to taste. Pour into baking dish.

In a medium bowl combine the pancake mix and water. Stir until well mixed and spoon over you mixture. Bake for 35-40 minutes or until top is golden brown.