Chicken Pie with Stuffing Crust

1 (16 oz.) Can Fat Free Chicken Broth
3 Cups Seasoned Dry Bread Crumbs
1 Cup Cooked Chicken, diced
1/3 Cup Shredded Fat Free Cheddar Cheese
2/3 Cup Nonfat Dry Milk Powder
1 Cup Water
1 Egg
1 teaspoon Dried Onion Flakes
1/8 teaspoon Black Pepper
1/2 teaspoon Poultry Seasoning
Dash of paprika

Preheat oven to 350 degrees. Spray a 9-inch pie plate with butter flavored cooking spray. In a medium saucepan, bring chicken broth to a boil. Add breadcrumbs and then remove from heat. Mix well. Cool Slightly. Press mixture into pie plate. Bake for 15 minutes or until slightly brown. Remove from oven and let set for 5 minutes. Evenly place chicken in the bottom of the pie shell. Sprinkle with cheddar cheese. Combine rest of ingredients in a bowl. Pour over chicken and sprinkle with paprika. Bake for 35-40 minutes or until golden brown. Test center with knife for doneness. Let sit 5 minutes. 

Serves: 6
Per Serving: 308 Calories; 3g Fat (8.2% calories from fat); 22g Protein; 47g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 1904mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat. WWP: 6  (www.AimeesAdventures.com)