Chef #424819's Note:
Chicken pot pie that is easy as 1, 2, 3 and healthy at that.
My Private Note
Units: US | Metric
- 1 (8 ounce) can 98% fat-free cream of chicken soup
- 1 (8 ounce) can 98% fat-free cream of mushroom soup
- 2 tablespoons nonfat sour cream
- 1 (8 ounce) bag frozen mixed vegetables
- 3 -4 frozen chicken strips or 2 chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (8 ounce) can refrigerated reduced-fat crescent rolls or 1 cup Bisquick
- 1Boil Chicken until done and shred with fork.
- 2Mix Soup, sour cream, veggies, chicken & Slat /Pepper together. If your veggies are frozen cook them first. If they are out of the can just mix together.
- 3Put in a 16x9 baking dish. Prepare your Bisquick as the box calls for making biscuits or take 1 can of Reduced Fat Croissant Rolls and spread/roll on top of soup mixture.
- 4Cook as directions call for biscuits, usually 15-20 mins or until biscuits are nice and brown. I usually cook a little slower so the pot pie has time to warm in middle and biscuits don't burn on top.
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Nutritional Facts for Easy As Chicken Pot Pie
Serving Size: 1 (48 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 48.6
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.7 mg
- Sodium 616.7 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 2.6 g
- Sugars 0.5 g
- Protein 2.5 g
The following items or measurements are not included:
98% fat-free cream of chicken soup
98% fat-free cream of mushroom soup
refrigerated reduced-fat crescent rolls