Speedy Chicken Pot Pie Recipe

Name: Speedy Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 3/4 ounce) cans Healthy Request cream of chicken soup (I use one cream of celery soup sometimes); 1/2 cup skim milk; 3/4 lb boneless skinless chicken breast, cubes and boiled (can use canned chicken in a pinch); 1 cup frozen peas; 1/2 cup frozen corn; 1/2 cup zucchini, sliced and quartered; 2 carrots, diced; 1 stalk celery, diced; 1/2 cup onion, diced (I use a red onion); 1 teaspoon salt; 1/2 teaspoon thyme; Crust; 1 cup Bisquick reduced-fat baking mix; 1/4 cup skim milk; 1 egg; salt; pepper

Servings: persons

2 (10 3/4 ounce) cans Healthy Request cream of chicken soup (I use one cream of celery soup sometimes)
1/2 cup skim milk
3/4 lb boneless skinless chicken breast, cubes and boiled (can use canned chicken in a pinch)
1 cup frozen peas
1/2 cup frozen corn
1/2 cup zucchini, sliced and quartered
2 carrots, diced
1 stalk celery, diced
1/2 cup onion, diced (I use a red onion)
1 teaspoon salt
1/2 teaspoon thyme
Crust
1 cup Bisquick reduced-fat baking mix
1/4 cup skim milk
1 egg
salt
pepper

1
Spray a casserole dish (I don't know what size-ha!) with cooking spray. Toss in veggies and chicken. Dump the soup, milk, and spices in and give it a little whirl with a spoon.
2
Cover with saran wrap and either place in the fridge for later or microwave on high for 6-8 minutes, stirring once. If you choose to refrigerate it, microwave on high for 10 minutes, stirring twice.
3
Preheat oven to 400.
4
Mix up the crust ingredients and pour over top. Toss some salt and pepper on top, if desired. Set in the oven and allow to bake 15 minutes or until the biscuit crust is golden.
5
Remove from oven and allow to cool for 10 minutes before taking your first big bite.

391

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 17 ingredients. The key ingredients include: 2 (10 3/4 ounce) cans Healthy Request cream of chicken soup (I use one cream of celery soup sometimes), 1/2 cup skim milk, 3/4 lb boneless skinless chicken breast, cubes and boiled (can use canned chicken in a pinch), 1 cup frozen peas, and more.

Yes, Speedy 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.

Speedy Chicken Pot Pie

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