STREAMING NOW: Carnivorous

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Chicken pot pie that is easy as 1, 2, 3 and healthy at that.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) can 98% fat-free cream of chicken soup
  • 1 (8 ounce) can 98% fat-free cream of mushroom soup
  • 2 tablespoons nonfat sour cream
  • 1 (8 ounce) bag frozen mixed vegetables
  • 3 -4 frozen chicken strips or 2 chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (8 ounce) can refrigerated reduced-fat crescent rolls or 1 cup Bisquick

Directions

  1. Boil Chicken until done and shred with fork.
  2. Mix Soup, sour cream, veggies, chicken & Slat /Pepper together. If your veggies are frozen cook them first. If they are out of the can just mix together.
  3. Put in a 16x9 baking dish. Prepare your Bisquick as the box calls for making biscuits or take 1 can of Reduced Fat Croissant Rolls and spread/roll on top of soup mixture.
  4. Cook as directions call for biscuits, usually 15-20 mins or until biscuits are nice and brown. I usually cook a little slower so the pot pie has time to warm in middle and biscuits don't burn on top.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: