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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 354.0
  • Total Fat: 7.8 g
  • Cholesterol: 109.7 mg
  • Sodium: 2,076.1 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 6.1 g
  • Protein: 24.9 g

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

Submitted by: TBID227

Introduction

This is my family's version of pot pie. To control portions, I use ramekins. The crust is only on top, so the chicken base can be frozen and taken out at any time. Also can use the chicken base for chicken and dumplings. This is my family's version of pot pie. To control portions, I use ramekins. The crust is only on top, so the chicken base can be frozen and taken out at any time. Also can use the chicken base for chicken and dumplings.
Number of Servings: 8

Ingredients

    12 ozs chicken breast cooked and diced or shredded
    4-8 ozs chicken thighs cooked and diced or shredded
    2 cans 98% fat free cream of chicken soup
    2 10oz bags of frozen veggies
    2 cups diced carrots
    1 cup chopped onion
    1 cup diced celery
    1-3 tsp salt (to taste)
    1 tbsp black pepper (or to taste)
    3 cups fresh spinach
    2 cups bisquick
    3/4 cup-1 cup skim milk

Directions

Makes 8 servings. Preheat oven to 400 F. Combine soup and all the vegetables except the spinach. Bring up to a simmer. Add spinach until wilted. Add chicken. Season as you add ingredients as needed.

In a separate bowl combine bisquick, milk and eggs.

In either 8 ramekins or a casserole pan, pour in the chicken mixture. Then divide out or pour the bisquick batter over the chicken mixture. Bake for 30 minutes. The ramekins only take about 15-20 minutes to bake.

Number of Servings: 8

Recipe submitted by SparkPeople user TBID227.






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