Light Chicken Pot Pie

Light Chicken Pot Pie
Light Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    oz chicken breast, cut into bite-sized pieces

  • 2

    cans 98% fat-free cream of chicken condensed soup

  • 2

    cups 98% fat-free chicken broth

  • 1

    ¼ cups reduced-fat Bisquick®

  • ⅓ cup nonfat milk

  • 2

    cups carrots, cut up

  • 2

    cups green beans, cut up

  • 1

    cup peas

  • 1

    cup corn

  • 1

    cup pearl or chopped onion

Directions

In a nonstick sauce pan lightly sprayed with cooking spray, brown chicken for 2-3 minutes. Add chicken broth and simmer for 5 minutes, stirring occasionally. Mix in cream of chicken soup. Add remaining vegetables (canned or frozen veggies may be substituted). Pour all into a 9x13 casserole dish or 8 individual oven-safe dishes. Mix Bisquick® and milk and spread on top of casserole. (The back of a fork dipped in water works best. It will not cover completely.) Bake at 350° for 30-40 minutes. Variation: In a slow cooker, cook on low for 5 hours (3 hours on high).

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