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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.9
  • Total Fat: 5.3 g
  • Cholesterol: 81.5 mg
  • Sodium: 474.6 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 22.1 g

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

Submitted by: RUNFORLIFE3
Chicken Pot Pie

Introduction

A quick meal to make and lower in calories than a regular version! A quick meal to make and lower in calories than a regular version!
Number of Servings: 6

Ingredients

    - 2 c. diced cooked chicken (bone and skin removed, approx. 2 breasts)
    - 2 c. frozen vegetables of your choice
    - 1 can reduced fat, low sodium cream of mushroom soup
    - 1 c. reduced fat Bisquick
    - 1 egg (or 0.25 c. egg substitute)
    - 0.5 c. milk
    - Cooking spray

Directions

Makes six servings.

- Spray an 8x8 dish with cooking spray.
- Pre-heat oven to 400F
- In a medium sized prep bowl, mix diced chicken, frozen vegetables, and cream of mushroom soup.
- Spread into the dish.
- In a small prep bowl mix together Bisquick, egg, and milk.
- Pour on top of dish.
- Bake for 25 - 30 mins. or until top is golden brown, enjoy!

Note: For the nutritional information, I used regular cream of mushroom soup because I could not find the reduced fat, low sodium on SP. You can also use any "cream of" soup.

Number of Servings: 6

Recipe submitted by SparkPeople user RUNFORLIFE3.






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