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Chicken Pot Pie
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
American
Servings
8
servings
Calories
245
kcal
Ingredients
2
cups
bakery mix
low fat
¼
cup
eggs
1 ½
cups
skim milk
2
cans
cream of chicken soup
reduced fat, reduced sodium
1
lb
cooked chicken
2
cans
mixed vegetables
drained and rinsed
¼
tsp
paprika
¼
tsp
cayenne pepper
optional
Instructions
Preheat oven to 400 F
In a medium bowl, stir bakery mix, eggs, and ½ cup milk to make a biscuit topping. Set aside
In saucepan on medium high heat, combine cream of chicken soup, 1 cup milk, chicken, mixed vegetables, and seasonings.
Stir until heated through.
In a casserole dish, ADD chicken mixture.
Spoon biscuit dough over chicken mixture.
Bake uncovered for 25 minutes until topping is golden brown.
Notes
This recipe was adapted from the Chickasaw Nation Nutrition Services.
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Amount per serving
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calories 245
total fat 9.3g 12%
saturated fat 2.8g 14%
cholesterol 79mg 26%
sodium 736mg 32%
total carbohydrates 16.6g 6%
dietary fiber 1.5g 5%
total sugars 3.7g
protein 22.5g
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vitamin D 3mcg 14%
calcium 105mg 8%
iron 2mg 12%
potassium 346mg 7%
Keyword
Chicken