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Easy Chicken Pot Pie...with Flavor!!

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“I bought the 2007 Taste of Home low fat Comfort food cookbook and found this gem in it. We love this recipe!! What sets this apart from the typical Bisquick recipe is that this recipe calls for poultry seasoning and thyme...it's all about flavor with these two. It also calls for lower in fat ingredients as well tons of flavor without the typical fat you can find in your traditional pot pie. If you are following weight watchers, this serves 6 people (1 1/3 cup of the mixture) with two biscuits each and only 6 weight watcher points a serving. *****I changed this recipe up...rather then 2-16 oz BAGS of veggies as the original recipe called for...I just opted for one. With how it only serves 6....it would of been way too many veggies. Also...rather then using thawed veggies I opted to keep them frozen...that way the veggies wouldn't be mush after the baking process. You will love this one!!!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can reduced-fat cream of chicken soup, undiluted
  • 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted
  • 12 cup plus 2/3 cup nonfat milk, divided
  • 12 teaspoon dried thyme
  • 14 teaspoon pepper
  • 18 teaspoon poultry seasoning
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 12 cups cubed cooked chicken breasts
  • 1 12 cups reduced-fat biscuits or 1 12 cups baking mix

Directions

  1. In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in frozen vegetables and chicken.
  2. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

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