Chicken Pot Pie w/Bisquick

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 466.8
  • Total Fat: 6.0 g
  • Cholesterol: 32.5 mg
  • Sodium: 1,136.2 mg
  • Total Carbs: 79.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 25.0 g

View full nutritional breakdown of Chicken Pot Pie w/Bisquick calories by ingredient
Submitted by:


This is a chicken pot pie made with Heartsmart Bisquick and lots of veggies This is a chicken pot pie made with Heartsmart Bisquick and lots of veggies
Number of Servings: 4


    2 Boneless skinless chicken breasts
    1 onion
    1 tbs minced garlic
    2 potatoes
    1 small package of sliced mushrooms
    2 cups frozen mixed veggies
    1 can Campbells healthy request cream of chicken soup
    1/2 can of skim milk
    2 cups Heartsmart Bisquick
    3/4 cup skim milk (more or less depending on thickness of batter)
    Salt and pepper to taste


**pre-heat oven to 350 degrees**

Slice up potatoes small, dice an onion and cut up chicken into small bit size pieces. Cook onion, mushrooms and potato until potatoes are soft in a skillet on medium heat. Then add chicken and garlic and cook until chicken is cooked through. Use salt and pepper.
Cook mixed veggies as package directs and drain.

In a baking dish dump the skillet ingredients into it and the veggies, add soup w/ 1/2 can milk...mix well. Add salt and pepper to taste.

In a bowl mix bisquick as the package directs for biscuits. You may want to adjust the milk to get the preferred consistancy of batter.

Pour the batter over the veggie mixture and bake uncovered until golden brown approx. 20 to 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user SPITFIRE12.

Rate This Recipe

Member Ratings For This Recipe

  • Yum!! This was awesome. - 6/5/08

    Was this review helpful?   yes  No