Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 194.9
- Total Fat: 5.3 g
- Cholesterol: 81.5 mg
- Sodium: 474.6 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.9 g
- Protein: 22.1 g
View full nutritional breakdown of Chicken Pot Pie calories by ingredient
Introduction
A quick meal to make and lower in calories than a regular version! A quick meal to make and lower in calories than a regular version!Number of Servings: 6
Ingredients
-
- 2 c. diced cooked chicken (bone and skin removed, approx. 2 breasts)
- 2 c. frozen vegetables of your choice
- 1 can reduced fat, low sodium cream of mushroom soup
- 1 c. reduced fat Bisquick
- 1 egg (or 0.25 c. egg substitute)
- 0.5 c. milk
- Cooking spray
Directions
Makes six servings.
- Spray an 8x8 dish with cooking spray.
- Pre-heat oven to 400F
- In a medium sized prep bowl, mix diced chicken, frozen vegetables, and cream of mushroom soup.
- Spread into the dish.
- In a small prep bowl mix together Bisquick, egg, and milk.
- Pour on top of dish.
- Bake for 25 - 30 mins. or until top is golden brown, enjoy!
Note: For the nutritional information, I used regular cream of mushroom soup because I could not find the reduced fat, low sodium on SP. You can also use any "cream of" soup.
Number of Servings: 6
Recipe submitted by SparkPeople user RUNFORLIFE3.
- Spray an 8x8 dish with cooking spray.
- Pre-heat oven to 400F
- In a medium sized prep bowl, mix diced chicken, frozen vegetables, and cream of mushroom soup.
- Spread into the dish.
- In a small prep bowl mix together Bisquick, egg, and milk.
- Pour on top of dish.
- Bake for 25 - 30 mins. or until top is golden brown, enjoy!
Note: For the nutritional information, I used regular cream of mushroom soup because I could not find the reduced fat, low sodium on SP. You can also use any "cream of" soup.
Number of Servings: 6
Recipe submitted by SparkPeople user RUNFORLIFE3.
