Easy Chicken Pot Pie with Lowfat Variation -Bisquick

2 reviews, 4 star(s). 100% would make again

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Try this Easy Chicken Pot Pie with Lowfat Variation -Bisquick recipe, or contribute your own.


1 2/3 c Frozen mixed vegetables; OR
1 c chicken; cooked, chopped
1 10.75-oz can Condensed cream of chicken
1 c Bisquick original baking
1/2 c milk
1 Egg

Original recipe makes 6



EASY MAINDISH. Use leftovers. You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables if you like. PREP: 15 min; BAKE: 30 min Makes 6 servings. PER SERVING: 1 Serving: 215 calories (80 calories from fat); 9 g fat (3 g saturated); 60 mg cholesterol; 710 mg sodium; 24 g carbohydrate (3 g dietary fiber); 12 g protein. 1. Heat oven to 400F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1+1/4 inches. 2. Stir together remaining ingredients with fork until blended. Pour into pie plate. 3. Bake 30 minutes or until golden brown. HIGH ALTITUDE: (3500-6500 ft): Heat oven to 425F. REDUCED-FAT CHICKEN POT PIE : PER SERVING: 200 calories; 28% or 55 calories from fat; 6 g fat (2 g saturated); 60 mg cholesterol; 680 mg sodium; 27 g carbohydrate (3 g dietary fiber); 13 g protein. SUBSTITUTIONS: 98% fat-free cream of chicken soup; Bisquick? Reduced Fat baking mix; skim milk; 2-quart casserole. >from Kitpath@earthlink.net Recipe by: Bisquick, Betty Crocker 1997 (General Mills) Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.

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Tasty, easy, and the kids loved it.
Cpapenny 3y ago

This was easy and we used some of our left over turkey and gravy.
Jasbrat1 4y ago

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