Easy Chicken Pot Pie...with Flavor!!

"I bought the 2007 Taste of Home low fat Comfort food cookbook and found this gem in it. We love this recipe!! What sets this apart from the typical Bisquick recipe is that this recipe calls for poultry seasoning and thyme...it's all about flavor with these two. It also calls for lower in fat ingredients as well tons of flavor without the typical fat you can find in your traditional pot pie. If you are following weight watchers, this serves 6 people (1 1/3 cup of the mixture) with two biscuits each and only 6 weight watcher points a serving. *****I changed this recipe up...rather then 2-16 oz BAGS of veggies as the original recipe called for...I just opted for one. With how it only serves 6....it would of been way too many veggies. Also...rather then using thawed veggies I opted to keep them frozen...that way the veggies wouldn't be mush after the baking process. You will love this one!!!"
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Ready In:


  • 1 (10 3/4 ounce) can reduced-fat cream of chicken soup, undiluted
  • 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted
  • 12 cup plus 2/3 cup nonfat milk, divided
  • 12 teaspoon dried thyme
  • 14 teaspoon pepper
  • 18 teaspoon poultry seasoning
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 12 cups cubed cooked chicken breasts
  • 1 12 cups reduced-fat biscuits or 1 1/2 cups baking mix


  • In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in frozen vegetables and chicken.
  • Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

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  1. CarrolJ
    This is definitely a different pot pie...yes it has lots of flavor. For my personal taste I would have preferred it with a little less thyme. I think the idea of adding these two spices is a very good one. Unfortunately the thyme seemed too overpowering. (Or perhaps I'm not as fond of thyme as I am other herbs.) Anyway...this is still good...and I will make it again...but I will reverse the amounts of the spices...using 1/2 teaspoon of sage and only 1/8 teaspoon of the thyme. The bisquit topping was like a very tasty dumpling. Made for PAC Fall 2009


I'm always on the look out for new tried and true recipes and love to share the recipes that I enjoy making. Growing up as a child my mom taught me how to cook/bake and I later entered food competitions at our local fair. I hope to some day share my love of cooking with my children. I love to cook casseroles..I'm not a huge fan of meat but will toss it in casseroles for my meat and potato husband. :)
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