WW Recipe of the Day: Bisquick Impossible Chicken Pot Pie
(192 calories | 6 4 4 myWW *SmartPoints value per serving)
A longtime lover of pot pie, I can't believe I've never tried Bisquick's Impossibly Easy Chicken Pot Pie until now. It's the ultimate comfort food made easy. This classic family favorite comes together quickly with just 5 ingredients.
Using Bisquick from the pantry, frozen vegetables and a leftover cooked chicken this couldn't have been easier. Using Betty Crocker's "Impossibly Easy Pie" formulation, which has been making life easier in the kitchen since the 1970s, you don't need to make a crust or biscuits for this chicken pot pie.
Just stir together your bisquick, egg, and milk and pour it over your chicken and vegetable mixture in a pie plate . Easy peasy.
How Many Calories and WW Points in this Easy Chicken Pot Pie?
According to my calculations, each serving has 192 calories and:
6 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
How to Make Impossible Chicken Pot Pie Step by Step
Step 1: Gather and prep your ingredients
Step 2: Combine vegetables, chicken and soup mix in an ungreased glass/ceramic pie plate .
Step 3: Stir together Bisquick baking mix, egg and milk until blended.
Step 4: Pour over the chicken and vegetables in the pie plate .
Step 5: Bake until golden, about 30 minutes.
Cooking Notes, Additions & Substitutions
- Chicken: This is a great way to use up leftover cooked chicken. Leftover rotisserie chicken or a package of pre-cooked cubed chicken would also work I think canned chicken would even work. Turkey would also taste great in this pot pie recipe.
- Vegetables: If you’ve got leftover cooked vegetables, use them instead of the frozen vegetables. Feel free to swap out for a different variety. To bulk this recipe up I often increase the amount of vegetables I use to 2 to 2.5 cups.
- Milk: To keep this pot pie lower in Weight Watchers points opt for low fat or skim milk. If you'd like to make this recipe dairy-free, replace the milk with your favorite dairy free alternative such as almond, oat or cashew milk. They have a neutral flavor but similar texture, so they won't affect the filling consistency.
- Original Bisquik baking mix is a staple in my pantry. If you prefer, here is a recipe for making DIY Bisquick from scratch.
- Soup: The recipe calls for a can of cream of chicken soup. I always opt for the Healthy Request soups which are lower in sodium and fat. If you are not a fan of canned soups you could always make your sauce from scratch using butter, flour, milk and chicken broth.
- Season up the base chicken/veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, thyme or dill will bump all up the flavor quotient.
- Sprinkle the top of the crust with a little shredded cheese in the last 5 minutes of baking.
What to Serve with Chicken Pot Pie?
For many folks chicken pot pie is a meal in itself. You can lighten things up by serving a simple green salad or your favorite steamed or roasted green vegetable alongside.
Ways to Use Leftover Pot Pie
Divide into individual portions and refrigerate and/or freeze for future quick and easy meals.
If you've made this Lightened UP Bisquick Impossible Chicken Pot Pie, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Bisquick Impossible Chicken Pot Pie Made Lighter
- 1-⅔ cups frozen mixed vegetables (increase to 2 cups for bulkier filling)
- 1 cup cooked shredded chicken breast (increase for heartier pot pie)
- 1 10.5 oz can condensed cream of chicken soup (such as Campbell's Healthy Request)
- 1 cup original Bisquick mix
- ½ cup skim milk
- 1 large egg
- Heat oven to 400°F.
- Mix together the vegetables, chicken and soup in an ungreased 9-inch glass pie plate.
- In a medium-size bowl, stir together the remaining ingredients with fork until blended. Pour mixture over the chicken/veggies in the pie plate.
- Bake 30 minutes or until golden brown.
- Divide the pie into 6 even portions and serve.
Recipe source: Betty Crocker
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Easy Healthy Chicken Pie Recipes for Weight Watchers
- Bisquick Impossibly Easy Chicken Broccoli Pie
- WW Mom's Chicken & Biscuit Pot Pie
- Mini Chicken Pot Pies Made Light & Easy
- Chicken Pot Pie Soup
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