Easy Chicken Pie(Low Fat)
A quick and low-fat chicken pie featuring tender chicken, mixed vegetables, and a creamy soup filling topped with a golden bisquick crust, perfect for a comforting family meal.
Ingredients
Instructions
- Preheat oven to 400°.
- Mix together the frozen mixed vegetables, drained chicken, and cream of chicken soup in an ungreased pie plate.
- In a separate bowl, combine the low-fat Bisquick, milk, and egg; mix with a fork until blended.
- Pour the batter over the chicken mixture in the pie plate.
- Bake for 30 minutes or until the top is golden brown.
Tips & Substitutions
For added flavor, consider seasoning the chicken mixture with garlic powder or onion powder. You can also substitute the frozen mixed vegetables with fresh vegetables like carrots and peas for a fresher taste. If you don't have low-fat Bisquick, you can use regular Bisquick or a homemade biscuit mix. This dish can also be made using leftover chicken from recipes like Granny Byrum's Chicken Stew.
Serving Suggestions
This Easy Chicken Pie is delicious on its own, but you can serve it with a side salad or steamed veggies for a complete meal. It pairs beautifully with a light vinaigrette. For a heartier option, try serving it alongside mashed potatoes or even pairing it with a warm bowl of Broccoli, Potato, Cheese Soup for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pie in the oven at 350°F for about 15-20 minutes, or microwave individual portions until heated through. Be sure to cover it with foil if reheating in the oven to prevent the crust from over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Chicken Pie(Low Fat) contains roughly 414 calories, with 9g protein, 76g carbohydrates, and 9g fat. It is an excellent source of vitamin A (36% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 657mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Yes, you can use cooked and shredded fresh chicken instead of canned chicken. Just ensure it’s well-seasoned and cooked through before mixing it with the vegetables and soup. Adjust the baking time slightly if needed, as fresh chicken may require more time to heat thoroughly.
Is there a gluten-free option for the Bisquick?
Absolutely! You can use a gluten-free baking mix as a substitute for low-fat Bisquick. Check the package instructions for the right ratios, and adjust the milk and egg if necessary to maintain the right consistency for the batter.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator. When ready to bake, just mix in the Bisquick batter and bake as instructed. This makes it a great option for meal prepping or for busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).