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Reduced-Fat Chicken Pot Pie

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Reduced-Fat Chicken Pot Pie
  • Prep 20 min
  • Total 50 min
  • Servings 6
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Bisquick Heart Smart® recipe! Homemade chicken pot pie is extra easy and extra tasty.
Updated Oct 23, 2008

Ingredients

  • 1 cup cut-up cooked chicken
  • 1 bag (12 oz) 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

Steps

  • 1
    Heat 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
    In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
  • 3
    Bake uncovered about 30 minutes or until golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    Choose your veggies. Use a 1-pound bag of your favorite vegetable medley in place of the frozen mixed vegetables.
  • tip 2
    Feel like fish? Use a 6-ounce can of tuna, drained, instead of the cut-up chicken for a low-fat Tuna Pot Pie.
  • tip 3
    If you have leftover cooked vegetables, use them instead of the frozen vegetables.

Nutrition

220 Calories, 6g Total Fat, 14g Protein, 28g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
50
Total Fat
6g
8%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
650mg
27%
Potassium
200mg
6%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
7g
Protein
14g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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