Bisquick HeartSmart Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 304.7
- Total Fat: 6.9 g
- Cholesterol: 73.2 mg
- Sodium: 1,905.3 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 2.3 g
- Protein: 23.9 g
View full nutritional breakdown of Bisquick HeartSmart Chicken Pot Pie calories by ingredient
Introduction
Using meat from a roasted chicken and broth made from the bones and skin, this pot pie is a great alternative to chicken soup as a leftover after a roast chicken dinner! Using meat from a roasted chicken and broth made from the bones and skin, this pot pie is a great alternative to chicken soup as a leftover after a roast chicken dinner!Number of Servings: 4
Ingredients
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Leftovers from one approx 3.5lb roasted chicken
~ 2 cups frozen mixed vegetables
1/4 c. flour
3-4 c. chicken broth
Splash of white wine to taste
More of whatever herbs you used on the chicken, or sage if you didn't use any.
Salt and pepper to taste
1 c. Bisquick HeartSmart
1/2. c. milk
1 egg, beaten
Directions
In a small bowl, combine the flour with enough broth to make a slurry slightly thicker than white glue. Stir well to eliminate lumps.
Add all the other ingredients except the Bisquick, milk, and egg to a medium-sized pot. While stirring, carefully pour in flour slurry. Heat on medium to medium-high heat until mixture thickens and boils. Pre-heat oven to 375F.
Pour chicken mixture into a 9x9x2" baking dish. In a bowl, mix Bisquick, milk, and egg. Pour/spread over chicken mixture. Bake at 375F until biscuit topping is lightly browned. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user ENGINEERMOM.
Add all the other ingredients except the Bisquick, milk, and egg to a medium-sized pot. While stirring, carefully pour in flour slurry. Heat on medium to medium-high heat until mixture thickens and boils. Pre-heat oven to 375F.
Pour chicken mixture into a 9x9x2" baking dish. In a bowl, mix Bisquick, milk, and egg. Pour/spread over chicken mixture. Bake at 375F until biscuit topping is lightly browned. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user ENGINEERMOM.
Member Ratings For This Recipe
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LNXNURSE
This is by far the worst pot pie I ever had. I had to bake it for additional time (5+ minutes) to brown the top. Well, anyway, I am use to a flakey thin crispy crust on top. This was like eating a pancake, it was fluffy and rose (and it was even a little sweet, yuk!). I ripped up the recipe. - 9/25/13
Reply from ENGINEERMOM (3/8/17)
This has a biscuit-style crust. It sounds like you are used to a pie crust style crust. You may have better luck using a very thinly-rolled store-bought pie crust in place of the biscuit.