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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.0
  • Total Fat: 4.3 g
  • Cholesterol: 38.5 mg
  • Sodium: 770.0 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 19.7 g

View full nutritional breakdown of chicken pot pie calories by ingredient
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chicken pot pie

Submitted by: JESSIELEMUS

Introduction

casserole version casserole version
Number of Servings: 4

Ingredients

    Chicken Breast, no skin, 8 ounces (remove)
    *mixed veg, frozen, 227 gram(s) (remove)
    *Potatoe, Sliced White, Canned, 1 cup (remove)
    *Campbell's Cream of Chicken Soup (98% fat free), 1 cup (remove)
    *Heart Smart Bisquick (mix only), 1 cup (remove)
    *Skim Milk, 0.5 cup (remove)

Directions

Heat oven to 400 degrees. Mix Vegetables, Chicken and soup. Spray 8x10 casserole dish with Pam. Pour vegetable mixture into casserole dish. Stir remaining ingredients for the topping together (this should be the consistency of pancake batter - needs to be runny enough to spread easily). Pour over vegetable mixture & bake 25 minutes.
You can double Part A of the recipe & freeze for future use. Thaw it when ready to use (use the microwave to speed up the thawing process). Add the bisquick topping & bake.
Makes: 4 servings


Number of Servings: 4

Recipe submitted by SparkPeople user JESSIELEMUS.






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