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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 192.3
  • Total Fat: 5.7 g
  • Cholesterol: 61.8 mg
  • Sodium: 561.6 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 14.0 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Submitted by: LAUREY1
Chicken Pot Pie

Introduction

4 ww point 4 ww point
Number of Servings: 6

Ingredients

    1 2/3 cups frozen mixed vegetables, thawed
    1 cup cut-up cooked chicken
    1 can (10 3/4 ounces) condensed cream of chicken soup
    1 cup heart smart bisquick
    1/2 cup non fat milk
    1 egg

Directions

1. Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.

Number of Servings: 6

Recipe submitted by SparkPeople user LAUREY1.






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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    This is a great recipe for a person who doesn't know how to do much cooking. I have a small knowledge base when it comes to meals and I tried this one because of the simplicity. Both my husband and I enjoyed it a great deal! Will definitely be making it again! - 12/12/09

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  • Incredible!
    2 of 2 people found this review helpful
    I used half the bisquick and milk and just an egg white and it turned out great. Thanks! :) - 11/7/08

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  • Good
    2 of 2 people found this review helpful
    It was very tastey, but could've used a little more filling and a little less topping. - 2/21/08

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  • Very Good
    1 of 1 people found this review helpful
    I just made this for dinner and it looks and tastes super good! I didn't have frozen veggies so I used canned and it turned out great! I was worried about the consistency of the biscuit, but it turned fluffy in the oven! I will made this again for sure! - 7/28/12

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  • Incredible!
    1 of 1 people found this review helpful
    This i's SOOOOO easy. I made it twice. The second time I put 1/2 of the bisquick mixture underneath the veg/chicken mix. It was better this way. I think next time I will add more chicken. Easier if you are using leftover chicken. - 7/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    I have made this recipe all the time, for years. Family loves it. I do add a little garlic powder and thyme to the "gravy" mixture for a little extra flavor and color. - 10/28/10

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  • Good
    1 of 1 people found this review helpful
    I followed some of the other suggestions posted and cut down on the amount of topping. I also used egg beaters instead of a whole egg. Added garlic for more flavor. - 8/31/09

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  • Followed the recipe except used 1% milk instead of nonfat (it's all I had). Hubby loved it, and so did I. Very easy and tasty. Thank you Laurey!! - 3/8/12

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  • This was great. I added garlic powder and pepper to the mix . I also added 12 oz. of chicken. Simple and I have lunch for a week. - 9/28/11

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  • Could I use a thin layer of corn bread instead of the bisquick?? - 8/25/11

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  • Incredible!
    0 of 1 people found this review helpful
    Tastes JUST like the Betty Crocker Chicken & Biscuits boxed meal but less calories! Yummy and easy! - 2/17/11

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  • Incredible!
    0 of 1 people found this review helpful
    I add a little pepper/garlic to the biscuit, and it's a fast meal when we've failed to plan otherwise. Of course, we always add extra veggies for a healthy boost! - 6/21/10

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  • I'm having trouble reading the ingredients. 1/2 cup non fat what? - 11/18/09

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  • Easy to make and very tasty. - 10/14/09

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  • Super Easy and yummy too! - 7/3/08

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  • Very creamy and good. Liked by all the family - 2/12/08

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  • Wonderful!!!! My family loved it. I used eggbeaters instead of an egg and added garlic for more flavor. - 2/9/08

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