Reduced-Fat Chicken Pot Pie Recipe

Looking for an easy Reduced-Fat Chicken Pot Pie recipe? Learn how to make Reduced-Fat Chicken Pot Pie using healthy ingredients.


Submitted by caitie711

Makes 6 servings



from bisquick, substituting calorie countdown for skim milk.

Recipe Ingredients for Reduced-Fat Chicken Pot Pie

1 cup chicken, diced and cooked
12 oz frozen mixed vegetables, thawed
10 3/4 oz condensed fat-free cream of chicken soup
1 cup calorie countdown fat-free dairy beverage , divided
1 cup Bisquick Heart Smart® mix
1 egg

Recipe Directions for Reduced-Fat Chicken Pot Pie

  1. Heat oven to 400°F.

  2. In an ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk substitute. Microwave on High 4 minutes; stir.

  3. In small bowl, stir Bisquick® mix, 1/2 cup milk substitute and the egg with fork until blended. Pour over vegetable mixture.

  4. Bake uncovered about 30 minutes or until golden brown.

Categories

Chicken, Main Dish, American, Bake

Nutrition Facts
Serving Size 198.2g
Amount Per Serving
Calories
188
Calories from Fat
34
% Daily Value*
Total Fat
3.8g
6%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
53mg
18%
Sodium
605mg
25%
Potassium
172mg
5%
Total Carbohydrates
25.5g
8%
Dietary Fiber
3.4g
14%
Sugars
4.2g
Protein
12.9g
Vitamin A 54% Vitamin C 3%
Calcium 15% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very high in vitamin A
  •   Bad points
  • High in sodium
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