Lighter Chicken (Or Veggie) Pot Pie

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Total Time
1hr 15mins
15 mins
1 hr

This is a recipe that I found somewhere and worked to alter it to meet my family's tastes. It's so versatile--don't be scared to change up your ingredients! Toss some fresh chives in there if you have them! The mushroom soup is our favorite, but sometimes we use cream of chicken for a change.

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  • 9 ounces cooked boneless skinless chicken breasts, shredded
  • 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
  • 14 cup skim milk
  • 1 (4 ounce) can sliced mushrooms, drained
  • 100 g frozen peas
  • 14 g celery, finely diced
  • 28 g onions, chopped
  • 100 g corn
  • salt and pepper
  • Topping

  • 1 cup reduced-fat baking mix
  • 12 cup skim milk
  • 1 egg, beaten


  1. Put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
  2. Add chicken, mushrooms, peas, celery and onions, stirring to blend well.
  3. Add salt and pepper to taste, if desired.
  4. Blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
  5. Pour batter over top of pie filling.
  6. Bake 45 minutes at 375°F or until top is golden brown.
  7. Allow to sit for 10-15 minutes before serving.