Chicken Pot Pie
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
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.
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.
Member Ratings For This Recipe
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