Monday, November 5, 2012

reduced-fat homemade chicken pot pie

1 cup cooked chicken
1 bag of steamed vegetables
1 can condensed 98% fat-free cream of chicken soup
1 cup fat-free (skim) milk 
1 cup Bisquick Heart Smart mix
1/2cup fat-free (skim) milk
Heat oven to 400°F. In a 2-quart dish, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes and stir.

In separate bowl, stir Bisquick mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.

Bake uncovered about 30 minutes or until golden brown. 


  1. OK i was totally looking for a recipe like this!! Looks sooo good, and I've never made it before. Thanks for being such a domestic example to me - I need to learn much more from you! xo

  2. omg this looks SO delicious!

  3. I would love for you to share this (or any of your other great ideas) at the link party going on through tomorrow night at ‘Or so she says …’ Hope to see you there!