Reduced-Fat Chicken Pot Pie

Bisquick Heart Smart® recipe! Homemade chicken pot pie is extra easy and extra tasty.

Reduced-Fat Chicken Pot Pie

BisquickRecipe by Bisquick

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20 minutes

50 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 220
  • 6g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 60mg
  • 650mg
  • 28g
    (Dietary Fiber 2g, Sugars 7g)
  • 14g
  • Percent Daily Value*
  • 30%
  • 2%
  • 15%
  • 8%
  • Exchanges
  • 1
  • 1/2
  • 1
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In step 1, increase milk to 2/3 cup. Bake about 35 minutes.

  • Substitution

    Choose your veggies. Use a 1-pound bag of your favorite vegetable medley in place of the frozen mixed vegetables.

  • Variation

    Feel like fish? Use a 6-ounce can of tuna, drained, instead of the cut-up chicken for a low-fat Tuna Pot Pie.

  • Substitution

    If you have leftover cooked vegetables, use them instead of the frozen vegetables.

Ingredients

  • 1  cup cut-up cooked chicken
  • 1  bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
  • 1  can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
  • 1/2  cup fat-free (skim) milk
  • 1  cup Bisquick Heart Smart® mix
  • 1/2  cup fat-free (skim) milk
  • 1  egg

Directions

  1. 1Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
  2. 2In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
  3. 3Bake uncovered about 30 minutes or until golden brown.

Categories: Course, Main Dishes, Chicken

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