No Guilt Chicken Pot Pie
A light and satisfying chicken pot pie featuring tender cooked chicken, mixed vegetables, and a creamy sauce, all topped with a flaky bisquick crust. Perfect for a comforting family dinner or a cozy lunch, it offers classic flavors with a healthier twist and minimal prep time.
Ingredients
Instructions
- Preheat oven to 400°F.
- In a 9-inch pie plate, mix the cubed cooked chicken, thawed frozen minced vegetables, and fat-free cream of chicken soup.
- In a separate bowl, mix the milk, egg, and Bisquick Reduced Fat Baking Mix until well combined.
- 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 a lighter option, consider using leftover chicken from recipes like Low-Fat Chicken And Rice. You can adjust the vegetable mix based on personal preference or seasonal availability, such as incorporating fresh vegetables for added flavor. If you're looking for a gluten-free option, substitute the Bisquick mix with a gluten-free baking mix.
Serving Suggestions
Serve this No Guilt Chicken Pot Pie with a side salad or steamed vegetables for a balanced meal. It pairs beautifully with Creamy Vegetable Soup for a heartier dinner. For a festive touch, consider garnishing with fresh herbs like parsley or thyme before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken pot pie in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions, but the oven will help maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of No Guilt Chicken Pot Pie contains roughly 545 calories, with 13g protein, 99g carbohydrates, and 12g fat. It is an excellent source of vitamin A (32% of the Daily Value), protein (25% of the Daily Value), and calcium (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 961mg per serving (42% 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 raw chicken instead of cooked chicken?
Yes, you can use raw chicken by cooking it first. Sauté or bake the chicken until fully cooked, then cube it before mixing it with the other ingredients. This ensures the chicken is tender and flavorful in the final dish.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and batter separately and combine them just before baking. This allows you to enjoy a fresh pie without the last-minute prep. You can also freeze the assembled pie and bake it directly from frozen, just increase the baking time.
What can I substitute for the fat-free cream of chicken soup?
If you prefer a homemade alternative, you can make a simple white sauce using low-fat milk, flour, and seasonings. Alternatively, use a different cream soup, like cream of mushroom or celery, to vary the flavor while keeping it light.
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).