Easy Chicken Pot Pie

This is another recipe that comes from my Taste of Homes: Comfort Food Diet cookbook.  It is extremely easy to make and tastes great too!

recipe from: Taste of Home: Comfort Food Diet

1 can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup plus
2/3 cup fat-free milk, divided
1/2 tsp. dried thyme
1/4 tsp pepper
1/8 tsp poultry seasoning
2 (16 oz) packages frozen mixed vegetables, thawed (I only had one on hand in my freezer and it still turned out great)
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper, and poultry seasoning.  Stir in the vegetables and chicken.
Transfer to a 9×13 baking dish coated with cooking spray.
In a small bowl, stir biscuit mix and remaining milk just until blended.
Drop by 12 rounded tablespoons onto chicken mixture.
Bake, uncovered, at 350 degrees F for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

Yield 6 servings


1-1/3 cups chicken mixture with 2 biscuits equals:
342 calories
5 g fat
36 mg cholesterol
871 mg sodium
53 g carbohydrate
7 g fiber
21 g protein

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner, easy, main-dish, vegetable

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  1. Sarah

    Looks delicious and simple. Thanks!

  2. Hi I'm LUCIE!

    Yum! I'd love a new chicken pot pie recipe! I'll try it, we'll see if it takes me away from my favorite crust (pastry puff sheets)! I may just combine yours and mine together. :]

    Thanks for the share!

  3. Katie

    Veg-all works great for this as well!!! YUMMY!