Easy Chicken Pot Pie

  • Yield: 6 servings


1cup diced peeled carrot
1cup sliced fresh mushrooms
1/2cup chopped celery
1/2cup frozen English peas
1/4cup minced onion
2-- (10 3/4-ounce) cans 98% fat-free cream of chicken soup
3/4cup water
-- Pepper to taste
1/2teaspoon dried thyme
3 to 4cups diced cooked skinless, boneless chicken breast
1cup self-rising flour
1 1/2teaspoons light stick margarine
1/4cup skim milk


  1. Preheat oven to 425F.
  2. In a large skillet coated with nonstick cooking spray, saute carrot, mushrooms, celery, peas and onion over medium heat until tender, about 5 minutes.
  3. In a large bowl, combine soup, water, pepper and thyme; stir well.  Add vegetables and cooked chicken, stirring well.
  4. Spoon chicken mixture evenly into a 9-inch square baking dish coated with nonstick cooking spray.
  5. Place flour in a small bowl; cut in the margarine with a pastry blender until the mixture is crumbly.  Add milk 1 tablespoon at a time, stirring with a fork until the dry ingredients are moistened.  Drop dough evenly by spoonfuls onto chicken mixture.  Bake 15 to 18 minutes, or until the crust is golden.

Nutritional Info *per serving

  • Calories 317
  • Fat 6.8g
  • Saturated Fat 1.9g
  • Cholesterol 78mg
  • Sodium 796mg