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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 304.7
  • Total Fat: 6.9 g
  • Cholesterol: 73.2 mg
  • Sodium: 1,905.3 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 23.9 g

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

Submitted by: ENGINEERMOM

Introduction

Using meat from a roasted chicken and broth made from the bones and skin, this pot pie is a great alternative to chicken soup as a leftover after a roast chicken dinner! Using meat from a roasted chicken and broth made from the bones and skin, this pot pie is a great alternative to chicken soup as a leftover after a roast chicken dinner!
Number of Servings: 4

Ingredients

    Leftovers from one approx 3.5lb roasted chicken
    ~ 2 cups frozen mixed vegetables
    1/4 c. flour
    3-4 c. chicken broth
    Splash of white wine to taste
    More of whatever herbs you used on the chicken, or sage if you didn't use any.
    Salt and pepper to taste
    1 c. Bisquick HeartSmart
    1/2. c. milk
    1 egg, beaten

Directions

In a small bowl, combine the flour with enough broth to make a slurry slightly thicker than white glue. Stir well to eliminate lumps.

Add all the other ingredients except the Bisquick, milk, and egg to a medium-sized pot. While stirring, carefully pour in flour slurry. Heat on medium to medium-high heat until mixture thickens and boils. Pre-heat oven to 375F.

Pour chicken mixture into a 9x9x2" baking dish. In a bowl, mix Bisquick, milk, and egg. Pour/spread over chicken mixture. Bake at 375F until biscuit topping is lightly browned. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user ENGINEERMOM.






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Member Ratings For This Recipe

  • This is by far the worst pot pie I ever had. I had to bake it for additional time (5+ minutes) to brown the top. Well, anyway, I am use to a flakey thin crispy crust on top. This was like eating a pancake, it was fluffy and rose (and it was even a little sweet, yuk!). I ripped up the recipe. - 9/25/13

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