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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.9
  • Total Fat: 4.6 g
  • Cholesterol: 51.0 mg
  • Sodium: 926.6 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.2 g

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

Submitted by: BRIMORE

Introduction

This is a fast and tasty chicken cassrole dish, sure to please you and the family. This is a fast and tasty chicken cassrole dish, sure to please you and the family.
Number of Servings: 6

Ingredients

    1 lb of cooked chicken breasts
    2 cans of Healthy request cream of chicken soup
    1 cup bisquick
    1 10 oz thawed mixed vegatables
    1/2 cup skim milk
    1 egg

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Directions

1- Cook chicken
2- While chicken is cooking thaw frozen vegatables
3- Add vegatables and 2 cans of cream of chicken soup, mix together.
4- When chicken is cooked cut up in bite sized pieces and add to vegatable mix.
5- In another bowl mix together egg, bisquick and milk.
6- Pour over chicken/vegatables.
7- Cook at 400 for 30 minutes or until golden brown.
8- Enjoy!!!


Number of Servings: 6

Recipe submitted by SparkPeople user BRIMORE.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I only put one and a half cups of soup in and it was plenty. I also added a lot more veggies and it was delicious! The bread topping was pretty bad in my opinion. I ended up not eating the topping and making a biscuit from the bisquick mix (less cals too bc it doesn't use any eggs) will make again! - 1/26/09

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  • Good
    1 of 1 people found this review helpful
    This was good--a little dry, I thought, but good. If I made it again, I'd put two cans of soup in, and change the nutrition info. - 1/17/09

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  • Incredible!
    1 of 1 people found this review helpful
    Loved this recipe...low cal and tasty all in the same dish - 8/25/08

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  • I made this but with a few variations.I cooked chicken,soup,milk, fresh carrots, fresh celery and fresh potatoes in a crock pot on low for 6 hours.During the last 30 min I added frozen peas and lima beans.Then I put the filling in a casserole dish and put reduced fat crescent rolls on top and baked. - 2/25/13

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  • This was AWESOME. I modified it to be vegetarian by using Quorn tenders and cream of celery soup. The whole family loved it! I'll definitely be saving this recipe, so thank you! - 1/2/12

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  • We all liked this, but I changed quite a bit... I ended up using 1.5 lbs of chicken, two cans of soup, added cooked diced onions and sweet red pepper, and seasoned it with some cumin, black pepper, cayenne, and a little bit of salt. I also followed the bisquick box for the crust recipe. Yum! - 2/27/11

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  • I made with a 14oz can of mixed vegetables, and used one can of cream of chicken and one can of cream of mushroom. Overall, the recipe was tasty and simple but maybe a little too much with the two cans of soup. I might try substituting one can of soup for a can of chicken broth. Will make again. - 7/12/10

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  • I make mine by using raw chicken, and fresh potatoes, carrots and canned peas. I mix it, and bake it for an hour. I use already made pie crusts and put it on the top before it goes in the oven...DELICIOUS!!! I'm not sure how many calories are in the crust though. And when the chicken is SO tender - 6/24/10

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  • Just loved the recipe even great doubled for more people - 3/9/10

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  • im going to give this a try sounds good but i dont think we can buy biscuik in england any ideas what i can use instead -what is it ? - 7/25/09

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  • Had this for dinner tonight and it was great. Quick, easy, and great taste, doesn't get much better. - 6/11/09

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  • Very good the whole family loved it. - 2/18/09

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  • This was a HUGE hit even with the picky kids. :) I'll be making this again for sure... - 12/14/08

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