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Chicken Pot Pie

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 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