Quick Chicken Pot Pie


  • 1 can (10-3/4 oz.) condensed Cream of Chicken Soup
  • 1 package (12 oz.) frozen mixed vegetables, thawed (about 2-1/4 cups)
  • 1 cup lowfat milk
  • 2 cups chicken, cooked and cubed
  • 1 egg
  • 1 cup biscuit baking mix


  1. Heat the oven to 400 degrees F. Stir the soup, 1/2 cup milk, vegetables and chicken together in a bowl. Add mixture to an 8"x8" square pan.
  2. Stir the remaining milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
  3. Bake for 30 minutes or until the topping is golden brown.

Serves 4. 10 Weight Watchers Plus Points per serving.


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