Easy Chicken Pot Pie

Adapted from Campbell Soup Company

  • Filling:
  • 10 1/2 ozs low-fat cream of chicken soup
  • 1/2 cup fat-free milk
  • 12 ozs frozen mixed vegetables
  • 1 lb chicken breast halves skinless, cooked and cubed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Biscuit Topping:
  • 1/4 cup fat-free milk
  • 1 cup low-fat baking mix
Easy Chicken Pot Pie
Preheat oven to 400. Prepare a 9" pie plate with cooking spray; set aside. In a mixing bowl, combine cream of chicken soup. half cup milk, frozen vegetables, cooked chicken, salt, and black pepper. Mix well. Place into prepared pie plate; set aside. For topping, combine remaining milk and biscuit mix until mixed. Drop batter by spoonfuls over the chicken mixture, Bake for 30 minutes, or until browned on top.
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Posted: 10/20/2022
Rated by 0 users (0.00)
WW Points* : 3.47
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 181
Calories from Fat 28 (15%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 36g 12%
Sodium 632mg 26%
Potassium 18mg 6%
Total Carbohydrate20g 7%
Dietary Fiber 2g 8%
Sugars 2g
Protein 16g 8%
* 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.