Country Chicken Pot Pie

Adapted from Del Monte Foods

  • 16 ozs frozen peas and carrots combination, thawed
  • 15 ozs canned whole potatoes
  • drained and cut into cubes
  • 8 ozs chicken breast cubes, cooked
  • 1 tbsp low-fat baking mix
  • 10 3/4 ozs low-fat cream of mushroom soup
  • 1/4 c water
  • Topping:
  • 1 c low-fat baking mix
  • 3/4 c fat-free milk
  • 1 whole egg, slightly beaten
Country Chicken Pot Pie
Preheat oven to 400. Prepare a 11" x 7" casserole dish with cooking spray; set aside. In a mixing bowl, combine vegetables, chicken cubes, and one tablespoon baking mix; set aside. In a small bowl, combine soup and water. Add to vegetable mixture and mix well. Place mixture into prepared dish; set aside. Meanwhile, to prepare topping, combine remaining baking mix, milk, and egg. Mix until blended. Pour evenly over chicken mixture in dish. Bake for 25 minutes, or until browned on top.
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Posted: 12/24/2003
Rated by 14 users (4.93)
WW Points* : 3.21
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 182
Calories from Fat 22 (12%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0g
Trans Fat 0.2g
Cholesterol 42g 14%
Sodium 710mg 30%
Potassium 18mg 6%
Total Carbohydrate27g 9%
Dietary Fiber 3g 12%
Sugars 3g
Protein 6g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.