Chicken Pot Pie

Chicken Pot Pie
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.9
  • Total Fat: 8.5 g
  • Cholesterol: 165.3 mg
  • Sodium: 607.6 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.1 g

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

This low calorie, low fat chicken pot pie will please everyone, without them even knowing it's good for them! This low calorie, low fat chicken pot pie will please everyone, without them even knowing it's good for them!
Number of Servings: 6

Ingredients

    1 2/3 Cup Green Giant Valley Fresh Steamers Frozen Mixed Vegetables
    1 Cup Chicken-Cooked & Cubed
    1 Can (10 3/4 oz) Cream of Chicken Soup
    1 Cup Bisquick Mix
    1/2 Cup Milk Fat Free
    1 Egg

Tips

If desired, at the end of the cooking time, turn the broiler on low and keep an eye on it to get a deeper brown and crispy crust.

Add more flavor by stirring in 1/2 teaspoon of your favorite dried herb into the veggie migture. Oregano, basil, thyme and dill weed are all great choices. I added Tony's Chachares and will probably add some jalapenos next time.

Cauliflower was a great addition to this meal.


Directions

Pre heat the oven to 400 degrees. Mix the vegetables, chicken and coup in ungreased pie plate, 9"x1 1/4". Stir together Bisquick, milk and egg with fork until blended and pour into pie plate, on top of soup mixture. Bake 30 minutes, or until golden brown.

Serving Size: 6 Triangles

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