Upside Down Chicken Cheddar Pot Pie

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 273.5
  • Total Fat: 10.2 g
  • Cholesterol: 48.4 mg
  • Sodium: 1,241.1 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 25.5 g

View full nutritional breakdown of Upside Down Chicken Cheddar Pot Pie calories by ingredient
Submitted by:


Easy chicken cheddar pot pie of a low fat version. Easy chicken cheddar pot pie of a low fat version.
Number of Servings: 8


    1 pound Chicken cutlets, chopped into bite size pieces
    3T peanut oil
    2 cans DelMonte Mixed Vegetables, drained
    1 can Campbell's Cream Of Mushroom Soup(condensed)
    1/2 cup ff milk
    1T black pepper
    1 can Pillsbury Grands Golden Wheat Reduced Fat Biscuits
    2 cups Kraft Free Cheddar Chese(18oz package)


Preheat oven to 400 degrees

Brown Chicken in peanut oil
Add 2 cans of veggies
Add condensed soup, milk,and black pepper
Heat through until bubbly, lower heat but don't turn off.
Cut biscuits in to quarters
Place biscuits on top of pan and push down gently to cover with some sauce.
Place in oven for 25 mins or until biscuits are done.
Take out of oven and sprdead on 2 cups ff cheddar cheese.
Place back in oven for 10 mins until cheese is melted.
Take out of oven and let sit for 10 mins.
Cut and serve

Number of Servings: 8

Recipe submitted by SparkPeople user HDPN107.

Rate This Recipe