Chicken Pot Pie

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4.5 of 5 (49)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 413.0
  • Total Fat: 8.0 g
  • Cholesterol: 67.6 mg
  • Sodium: 1,793.4 mg
  • Total Carbs: 54.8 g
  • Dietary Fiber: 6.3 g
  • Protein: 31.7 g

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

Have you ever looked at the nutritional info on the back of a frozen chicken pot pie? You should.

Makes four servings

Really good way to satisfy your hearty meal craving without being too hearty on the calories and fat.

If you are really creative you can make this when you have leftover veggies and chicken!
**Add what ever 98% Fat Free Soup you like such as Cream of Mushroom, Cream of Celery, etc.
The sodium content on this is not with the low sodium soup I used. I will update it when I get a new can.
Have you ever looked at the nutritional info on the back of a frozen chicken pot pie? You should.

Makes four servings

Really good way to satisfy your hearty meal craving without being too hearty on the calories and fat.

If you are really creative you can make this when you have leftover veggies and chicken!
**Add what ever 98% Fat Free Soup you like such as Cream of Mushroom, Cream of Celery, etc.
The sodium content on this is not with the low sodium soup I used. I will update it when I get a new can.

Number of Servings: 4

Ingredients

    1 cup HeartSmart Bisquick
    1/2 cup non fat milk
    1/4 cup egg substitute (ex. Egg Beaters)
    2 cups from mixed vegetables, thawed (any style)
    2 cups cooked, chopped, white meat chicken
    2 cans Campbell's 98% Fat Free Cream of Chicken Soup

    Good spices to add: thyme, fresh ground pepper, and minced onion.

Directions

Preheat oven to 400 degrees F. Spray an 8-inch square baking pan with non stick cooking spray.

Cook chicken if it is not precooked. Shred chicken or cut into small pieces.

Mix together vegetables, chicken, and soup. Pour into prepared pan.

In another bowl: Mix Bisquick, milk, and egg. Pour over the top of chicken mixture. Bake for about 30 minutes or until crust is golden.

Makes 4 servings. Happy eating!

Number of Servings: 4

Recipe submitted by SparkPeople user XOBELLA527.

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TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    Made this last night and the whole family loved it! I have four children, so I doubled it, and added some thyme, onion, and pepper for flavoring. Even my picky 6yoa ate up! Thank you! - 3/12/09

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  • Incredible!
    3 of 3 people found this review helpful
    This recipe was amazing! I used the healthy request cream of chicken soup & It tastes just like the fattening sodium packed Marie Calenders! I will make this over and over again. Thanks soo much for sharing! - 3/14/09

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  • Incredible!
    3 of 7 people found this review helpful
    This sounds really good. - 3/5/09

    Reply from XOBELLA527 (3/7/09)
    Thanks! If you want to you can also put it in a slow cooker and serve with a wheat roll. It is a great way to use leftover chicken.


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  • Incredible!
    2 of 2 people found this review helpful
    This one's a keeper. I used the left overs from Roasted Lemon Herb Chicken, added some dried minced onion flakes and some thyme to the recipe. It was nearly impossible to stop with just one portion. - 3/17/09

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  • Incredible!
    2 of 2 people found this review helpful
    Doubled the ingredients to make 8 servings even though my friend and I didn't need that much it was very filling. It's great how it is, but next time I'm going to put some diced potatoes in. Thanks for sharing. - 3/17/09

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