Lizz's Easy Chicken Pot Pie Recipe

Name: Lizz's Easy Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) frozen pie crusts, for bottom (optional); 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup; 1 cup 2% low-fat milk; 1 (15 ounce) can Veg-All, drained (mixed vegetables); 1 -2 cup cooked chicken, cubed (leftovers or 1 large can chunk chicken, drained); ½ teaspoon ground sage; salt and black pepper, to taste; ½ cup 2% low-fat milk; ¼ cup egg substitute; 1 cup Bisquick; 1 (11 ounce) package refrigerated breadstick dough (optional); 1 (9 inch) deep dish pie shells (optional)

Servings: persons

1 (9 inch) frozen pie crusts, for bottom (optional)
2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
1 cup 2% low-fat milk
1 (15 ounce) can Veg-All, drained (mixed vegetables)
1 -2 cup cooked chicken, cubed (leftovers or 1 large can chunk chicken, drained)
½ teaspoon ground sage
salt and black pepper, to taste
½ cup 2% low-fat milk
¼ cup egg substitute
1 cup Bisquick
1 (11 ounce) package refrigerated breadstick dough (optional)
1 (9 inch) deep dish pie shells (optional)

1
Preheat oven to 375F In medium bowl, mix filling ingredients and then pour into bottom pie crust (if using).
2
Select your topping, and bake for 30-40 minutes.
3
BISQUICK TOPPING: Mix milk, egg, and bisquick in a small bowl.
4
Spread out over chicken mixture.
5
(or the second pie crust if prefered).
6
TWISTED TOPPING: Unroll and separate the breadsticks.
7
Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly.
8
Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern.
9
Trim ends if needed.
10
TWO CRUST TOPPING: Place 2nd pie crust over top of filling, tucking the edges under the bottom crust and flute them together.
11
Cut a few slits in the top to allow steam to escape.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 (9 inch) frozen pie crusts, for bottom (optional), 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup, 1 cup 2% low-fat milk, 1 (15 ounce) can Veg-All, drained (mixed vegetables), and more.

Yes, Lizz's Easy 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.

Lizz's Easy Chicken Pot Pie

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