Easy Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Filling:1 can Campbell's Cream of Chicken Soup (98% fat free)1 can (5 oz) - Canned Chicken (or similar amount of any cooked chicken chopped or shredded)2 cans - (approx. 15 oz. each) Veg-All Original Mixed Vegetables - No Salt AddedCrust:1 cup - Heart Smart Bisquick1/2 cup - Skim Milk (nonfat)0.25 cup - Egg Beaters or 1 egg white (optional)
Mix first three ingredients in casserole dish, season to taste with pepper and/or other seasonings.
Mix crust ingredients. Using the egg white or Egg Beaters will make a fluffier crust, but it works fine without it for a flatter crisper crust. (Nutritional info includes 1/4 cup Egg Beaters.)
Pour crust mixture over filling. Bake at 350f approx. 40 minutes ... till crust is golden brown and filling is bubbly. Allow to cool at room temperature for 10-15 minutes before serving. (This wait time will allow the filling to thicken slightly.)
Makes 6 generous servings or 8 smaller ones. You can substitute ingredients but it will change the nutritional content. Frozen mixed veggies or fresh in-season veggies diced and steamed work well in this recipe. Some people prefer much more chicken but the small can seems to be enough for me.
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINEHN.
Mix crust ingredients. Using the egg white or Egg Beaters will make a fluffier crust, but it works fine without it for a flatter crisper crust. (Nutritional info includes 1/4 cup Egg Beaters.)
Pour crust mixture over filling. Bake at 350f approx. 40 minutes ... till crust is golden brown and filling is bubbly. Allow to cool at room temperature for 10-15 minutes before serving. (This wait time will allow the filling to thicken slightly.)
Makes 6 generous servings or 8 smaller ones. You can substitute ingredients but it will change the nutritional content. Frozen mixed veggies or fresh in-season veggies diced and steamed work well in this recipe. Some people prefer much more chicken but the small can seems to be enough for me.
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINEHN.
Nutritional Info Amount Per Serving
- Calories: 200.8
- Total Fat: 4.3 g
- Cholesterol: 19.8 mg
- Sodium: 729.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 2.8 g
- Protein: 10.5 g
Member Reviews
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ELLIZABET4
It takes a little more time but it is worth it to sauté the vegtables you like: garlic, onion, celery, cut green beans, carrots, potato, mushrooms, peas, etc. The kitchen smells delicious and the dish looks 'homemade!'. The crust turns out perfect using egg white. Perfect oven temp! Loved it! - 1/26/10
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DONTNODIP
I had leftover chicken and decided to try this one instead of my (very high cal) traditional recipe. I used plenty of shredded chicken, a 16oz bag of frozen peas/carrots and 98% FF Mushroom soup for the filling and topped as directed. I've got to say it was a satisfactory substitution. Thanks! - 2/7/13
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GUIN0001
I doubled the recipe for a local SP picnic that was cancelled due to rain. Thank goodness, mine turned out very dry. I used frozen vegetables, added onion, edamame, and an extra can of soup because it looked dry before I topped it with the crust. Should I have added water to the soup? - 10/29/08
Reply from ELAINEHN (11/3/08)
I don't normally add water. Just the veggies, chicken & soup and it doesn't come out dry. If using frozen veggies instead of canned you may want to add a little water, but I drain the canned veggies, I don't use all the water they come packed in. Perhaps the edamame soaked up a lot of moisture?
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ITISSPARKTIME
I added a can of cream of potato soup too. I also diced a cooked potato into it and used shredded chicken. I used a whole egg too, but it made the crust a little too moist so next time I will use the egg white like the recipes calls. Everyone like it a lot though! - 10/28/08
Reply from ELAINEHN (10/29/08)
Sounds Yummy! I bet the potato did make a nice addition. Glad you enjoyed the recipe.
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BFCRAFTY
Haven't gotten the hubby's opinion yet, but I really like this. I think maybe I'll add a little onion to this next time. It's a keeper.
Ok, the mixed veggies I used had green beans-not his favorite. Said he would really like this better with a California medley (broccoli, cauliflower & carrots - 10/14/08
Reply from ELAINEHN (10/15/08)
Glad you liked it ... and I hope your hubby does too! Onions probably would make a nice addition!