This may just be the world’s easiest chicken pot pie! Thanks to quick and convenient ingredients, our lightened-up twist on chicken pot pie is not only better-for-us, but also takes less time than many traditional recipes. And, it’s quite scrumptious, too!
Now, I have to be completely honest and tell you that our Lightened-Up Chicken Pot Pie does take a tad bit longer than 20 minutes to bake. But, I guarantee this creamy, comforting dish is well worth the wait!
20 Minute Meals:
Lightened-Up Chicken Pot Pie
- 1 cup diced cooked chicken
- 1 (12 oz.) bag frozen mixed vegetables, thawed
- 1 (10.75 oz.) can condensed 98% fat-free cream of chicken soup
- 1 cup skim milk, divided
- 1 cup Bisquick® Heart Smart® mix
- 1 egg
- Black pepper, to taste
- Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup, ½ cup milk and black pepper. Microwave on High 4 minutes; stir.
- In small bowl, stir Bisquick® mix, ½ cup milk and the egg with fork until blended. Pour over vegetable mixture.
- Bake uncovered about 30 minutes or until golden brown.
Yield: 6 servings
*Per Serving: Calories 200, Total Fat 4g (Saturated 1g, Trans 0g), Cholesterol 55mg, Sodium 570mg, Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 6g), Protein 13g, Vitamin A 25%, Vitamin C 6%, Calcium 20%, Iron 8%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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