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Low Fat Chicken Pot Pie

User Rating 3 Star Rating (7 Reviews)


Chicken Pot Pie
This is a great way to use meat from a rotisserie chicken or from a leftover Sunday roast. This creamy, low fat chicken pot pie can be on the table in little over half an hour—perfect for a week night supper.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 2 cups chopped cooked chicken (white meat)
  • 2 cups frozen mixed vegetables
  • 1 10.75-ounce can 98% fat-free, reduced-sodium condensed mushroom soup
  • 1 cup reduced fat all-purpose baking mix
  • 1/2 cup fat free milk
  • 1 egg


Preheat oven to 400 degrees. Combine chicken, frozen vegetables and undiluted soup in an 8 x 8-inch baking dish. Whisk baking mix, milk and egg together until blended. Pour over chicken and vegetables. Bake for 30 minutes, or until the top is golden.

Serves 4.

Per Serving: Calories 280, Calories from Fat 52, Total Fat 5.9g (sat 1.7g) Cholesterol 89mg, Sodium 793mg, Carbohydrate 36.1g, Fiber 3.8g, Protein 21g

User Reviews

Reviews for this section have been closed.

 3 out of 5
Almost Perfect, Member fnfodom

I was very impressed by the ease of this recipe, and how good it tasted in spite of that. I didn't have a measuring cup and estimated when I made the crust, but it turned out great anyway. I, too, found it not to be hot enough in the middle and will also microwave the vegetables first, but will definitely make it again. I think I'll try adding some fresh mushroom and a bit of Parmesan cheese also.

5 out of 5 people found this helpful.

See all 7 reviews

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