Chicken Pot Pie Recipe


Submitted by staps065

Makes 4 servings


Easy and lower fat chicken pot pie

Ingredients
1 can cream of mushroom soup (81873)
1 cup bisquick
2 large egg whites
12 ounces chicken breast
1 1/2 cup mixed vegetables
1 cup skim milk
Directions
  1. Cook chicken breast by either grilling, pan searing with Pam or broiling.

  2. While cooking chicken, defrost 1.5 cups of frozen mixed vegetables.

  3. Preheat the oven to 400 degrees.

  4. Dice chicken into 1 inch cubes; mix with 1 can of reduced sodium or healthy request cream of mushroom or chicken soup and vegetables.

  5. Mix 1 cup skim milk and 2 large egg whites (or 1 whole egg - will increase fat and calories)and 1 cup Bisquick and top the chicken, vegetable and soup mixture.

  6. Bake in an ungreased 9" pie or casserole dish for 30 minutes or until the crust is golden brown at 400 degrees

Categories

Main Dish, American, Boil, Broil, Fry, Grill, Quick

Nutrition Facts
Serving Size 431.4g
Amount Per Serving
Calories
403
Calories from Fat
118
% Daily Value*
Total Fat
13.1g
20%
Saturated Fat
3.5g
17%
Cholesterol
75mg
25%
Sodium
1222mg
51%
Total Carbohydrates
33.3g
11%
Dietary Fiber
4.3g
17%
Sugars
7.1g
Protein
35.2g
Vitamin A 97% • Vitamin C 7%
Calcium 17% • Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B+ 		  Good points
  • High in niacin
  • High in phosphorus
  • High in selenium
  • Very high in vitamin A
    		•    Bad points
  • High in sodium
    		•
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