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Easy Chicken Pot Pie with Lowfat Variation -Bisquick

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Chicken Low-fat/cal Pies/pastry


  • 1 2/3 c Frozen mixed vegetables OR 16-ounce bag; thawed
  • 1 c Chopped cooked chicken
  • 10 3/4 oz Condensed cream of chicken soup
  • 1 c Bisquick® original baking mix
  • 1/2 c Milk
  • 1 Egg


EASY MAINDISH. Use leftovers. You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables if you like.
PREP: 15 min; BAKE: 30 min Makes 6 servings. PER SERVING: 1 Serving: 215 calories (80 calories from fat); 9 g fat (3 g saturated); 60 mg cholesterol; 710 mg sodium; 24 g carbohydrate (3 g dietary fiber); 12 g protein.
1. Heat oven to 400F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1+1/4 inches.
2. Stir together remaining ingredients with fork until blended. Pour into pie plate.
3. Bake 30 minutes or until golden brown.
HIGH ALTITUDE: (3500-6500 ft): Heat oven to 425F.
REDUCED-FAT CHICKEN POT PIE : PER SERVING: 200 calories; 28% or 55 calories from fat; 6 g fat (2 g saturated); 60 mg cholesterol; 680 mg sodium; 27 g carbohydrate (3 g dietary fiber); 13 g protein. SUBSTITUTIONS: 98% fat-free cream of chicken soup; Bisquick® Reduced Fat baking mix; skim milk; 2-quart casserole.
Recipe by: Bisquick, Betty Crocker 1997 (General Mills)
Posted to EAT-LF Digest by on Dec 01, 1998, converted by MM_Buster v2.0l.