Nutrition info - Recipes

Chicken Pot Pie

Country cooking has never been so good... or good for you. A Southern favorite, this chicken pot pie is a real slice of heaven. It's a creamy, dreamy healthy concoction.

Chicken Pot Pie


For 8 people

  • 1 cup(s) chopped onions
  • 1 clove garlic, minced
  • 1 cup(s) low sodium, reduced fat chicken broth
  • 1 1/2 cup(s) peeled, cubed potatoes
  • 1 1/2 cup(s) chopped carrots
  • 1 cup(s) sliced green beans (cut into 1-inch pieces)
  • 10 ounce(s) reduced fat Cream of Mushroom Soup
  • 1 1/2 tablespoon(s) all-purpose flour
  • 2 cup(s) chopped cooked chicken breast (about 3/4 pound)
  • 2 tablespoon(s) chopped fresh parsley
  • 1/2 teaspoon(s) dried basil
  • 1/2 teaspoon(s) ground thyme
  • 1/4 teaspoon(s) black pepper
  • 1 Biscuit Crust
  • 1 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) ground sage
  • 1/4 teaspoon(s) salt
  • 2 tablespoon(s) butter
  • 1/3 cup(s) skim milk


Spray a large saucepan with nonstick spray. Add onions and garlic. Cook over medium heat until tender, about 5 minutes. Add broth, potatoes, carrots, and beans. Bring to a boil. Reduce heat to medium-low. Partially cover and simmer for 12 minutes. The potatoes should be slightly undercooked. Remove from heat. In a small bowl, stir together mushroom soup and flour. Add to vegetables, along with chicken, parsley, basil, thyme, and pepper. Stir well. Pour into a medium casserole dish. To prepare crust, combine flour, baking powder, sage, and salt in a large bowl. using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Stir in milk. Form a ball with the dough. Add a bit more flour if dough is too sticky. Roll out on a floured surface to fit top of casserole. Place dough over chicken mixture. Prick several times with a fork. Bake at 400 degrees F for 25 minutes, until crust is golden brown. Let cool for 5 minutes before serving.

Nutrition facts

  • Kcal: 295.17 kcal
  • Fibers (g): 2.43g
  • Sodium (mg): 201.64mg
  • Carbs: 37.78g
  • Fat: 6.83g
  • Saturated fat (g): 2.93g
  • Proteins: 19.76g