Bisquick Impossible Chicken Pot Pie Made Lighter

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4.59 from 29 votes

Bisquick Impossible Chicken Pot Pie Made Lighter

A comfort food favorite from freezer and pantry staples that comes together in minutes and always satisfies!

Prep Time10

Cook Time30

Total Time40

Course: Casserole, Main Course

Cuisine: American

Keyword: biscuit pot pie, bisquick pot pie, impossibly easy pot pie

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1-2/3 cups frozen mixed vegetables (increase to 2 cups for bulkier filling)
1 cup cooked shredded chicken breast (increase for heartier pot pie)
1 can (10.5 ounces) condensed cream of chicken soup (such as Campbell's Healthy Request)
1 cup original Bisquick mix
1/2 cup skim milk
1 large egg

Instructions

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.

Notes

Serving size: 1/6th recipe

WW Points: 4

Check your WW Points for this recipe and track it in the WW app.

6 SmartPoints (Green plan)

4 SmartPoints (Blue plan)

4 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

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 shredded cheese in the last 10 minutes of baking if desired.

Nutrition