My Low Fat Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.4
  • Total Fat: 2.2 g
  • Cholesterol: 23.2 mg
  • Sodium: 921.9 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 18.6 g

View full nutritional breakdown of My Low Fat Chicken Pot Pie calories by ingredient
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Number of Servings: 8


    9-12 ounces shredded chicken
    1 can LeSeur Very Young Early Peas
    1 small can yellow corn niblets
    1 bag frozen broccoli florets, thawed
    1 small potato, diced and parboiled
    2 carrots, sliced thinly
    32 ounces chicken broth
    12 ounces nonfat evaporated milk
    3 Tbsp flour (optional)
    Herbs and Salt as desired
    1 cups Bisquick Heart Smart dry mix
    .5 cup nonfat milk


Preheat oven to 400 degrees.

In large saucepan combine chicken broth and evaporated milk. Sift flour in as needed to thicken sauce. Add salt and herbs as desired. I prefer thyme, basil, bay leaves, celery seed and onion powder.

Combine shredded chicken and vegetables in large baking dish (I used a 10 inch round, 5 inch deep glass dish). Mix well so vegetables are evenly distributed.

Pour sauce over chicken and vegetable mix (you may have some left over depending on size of dish). Stir to coat vegetable mixture. Cover with aluminum foil and bake 20 minutes.

In a separate bowl combine 1 cup Bisquick Heart Smart mix and half cup of nonfat milk. Blend well. Remove pot pie from oven and remove aluminum foil. Spread Bisquick batter over pot pie. Bake another 20-30 minutes until topping is golden brown.

Remove and let cool!

Number of Servings: 8

Recipe submitted by SparkPeople user SUNSHINE6420.

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