Lighter Chicken (Or Veggie) Pot Pie

READY IN: 1hr 15mins
Recipe by SmoochTheCook

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.

Top Review by queenofeats

A great base recipe for pot pie that I'll definitely be using again in the future! I was a little surprised to find that there was no chicken listed, so I just baked a couple of chicken breasts in the oven (350 degrees for 30-40 minutes), shredded them and added them to the mix. I left out the potatoes just as a personal preference, but made the rest as directed. The end result was good, but I think I might end up experimenting a bit to try to bring out some more flavor next time. Canned soup tends to wash out other flavors IMO so this might be the problem - it just needed a little extra spice added to the gravy. Thanks for the recipe and I have no doubt that with a little bit of tweaking it will become a hit for me!

Ingredients Nutrition

  • 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.

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