Creamy Chicken Pot Pie Recipe

Name: Creamy Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 8-ounce package sliced button mushrooms; One 10.75-ounce can condensed low-fat cream of chicken soup, such as Campbells Healthy Request; 1/2 cup water; 1 1/2 teaspoons fresh thyme leaves; 2 cups frozen mixed vegetables; 2 cups shredded skinless chicken breast meat from a rotisserie or roast chicken; 1/4 cup jarred cocktail onions, roughly chopped; Freshly ground black pepper; 1/2 cup plus 2 tablespoons Bisquick Heart Smart baking mix; 1/3 cup skim milk; 2 tablespoons egg substitute

Servings: persons

One 8-ounce package sliced button mushrooms
One 10.75-ounce can condensed low-fat cream of chicken soup, such as Campbells Healthy Request
1/2 cup water
1 1/2 teaspoons fresh thyme leaves
2 cups frozen mixed vegetables
2 cups shredded skinless chicken breast meat from a rotisserie or roast chicken
1/4 cup jarred cocktail onions, roughly chopped
Freshly ground black pepper
1/2 cup plus 2 tablespoons Bisquick Heart Smart baking mix
1/3 cup skim milk
2 tablespoons egg substitute

1
Preheat the oven to 450 F.
2
Combine the mushrooms, soup, water, and thyme in a medium saucepan, and bring to a boil over high heat.
3
Cover, and reduce the heat to low.
4
Simmer until the mushrooms are almost tender, about 5 minutes.
5
Add the frozen vegetables, chicken, and onions to the saucepan.
6
Season with pepper to taste.
7
Pour the chicken mixture into an 8 x 8-inch glass baking dish.
8
In a medium bowl, combine the baking mix, milk, and egg substitute.
9
Stir to thoroughly combine.
10
Use an offset spatula to spread the dough over the top of the chicken mixture, covering it evenly.
11
Place the baking dish on a baking sheet, and bake until the crust is golden brown and the filling is hot and bubbly, 20 to 25 minutes.
12
Serve hot.
13
Fat: 48g (before), 5.4g (after)
14
Calories: 800 (before), 303 (after)
15
Protein: 30g
16
Carbohydrates: 33g
17
Cholesterol: 66mg
18
Fiber: 3g
19
Sodium: 652mg

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 8-ounce package sliced button mushrooms, One 10.75-ounce can condensed low-fat cream of chicken soup, such as Campbells Healthy Request, 1/2 cup water, 1 1/2 teaspoons fresh thyme leaves, and more.

Yes, Creamy Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions