Low Calorie Chicken Pot Pie

4.3 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.9
  • Total Fat: 4.6 g
  • Cholesterol: 51.0 mg
  • Sodium: 926.6 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.2 g

View full nutritional breakdown of Low Calorie Chicken Pot Pie calories by ingredient
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This is a fast and tasty chicken cassrole dish, sure to please you and the family. This is a fast and tasty chicken cassrole dish, sure to please you and the family.
Number of Servings: 6


    1 lb of cooked chicken breasts
    2 cans of Healthy request cream of chicken soup
    1 cup bisquick
    1 10 oz thawed mixed vegatables
    1/2 cup skim milk
    1 egg


1- Cook chicken
2- While chicken is cooking thaw frozen vegatables
3- Add vegatables and 2 cans of cream of chicken soup, mix together.
4- When chicken is cooked cut up in bite sized pieces and add to vegatable mix.
5- In another bowl mix together egg, bisquick and milk.
6- Pour over chicken/vegatables.
7- Cook at 400 for 30 minutes or until golden brown.
8- Enjoy!!!

Number of Servings: 6

Recipe submitted by SparkPeople user BRIMORE.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I only put one and a half cups of soup in and it was plenty. I also added a lot more veggies and it was delicious! The bread topping was pretty bad in my opinion. I ended up not eating the topping and making a biscuit from the bisquick mix (less cals too bc it doesn't use any eggs) will make again! - 1/26/09

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  • Good
    1 of 1 people found this review helpful
    This was good--a little dry, I thought, but good. If I made it again, I'd put two cans of soup in, and change the nutrition info. - 1/17/09

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Loved this recipe...low cal and tasty all in the same dish - 8/25/08

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  • I made this but with a few variations.I cooked chicken,soup,milk, fresh carrots, fresh celery and fresh potatoes in a crock pot on low for 6 hours.During the last 30 min I added frozen peas and lima beans.Then I put the filling in a casserole dish and put reduced fat crescent rolls on top and baked. - 2/25/13

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  • This was AWESOME. I modified it to be vegetarian by using Quorn tenders and cream of celery soup. The whole family loved it! I'll definitely be saving this recipe, so thank you! - 1/2/12

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