Chicken Pot Pie



Chicken Pot Pie

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 3


  • 1/4 cup diced onion diced
  • 1/4 cup Unsweetened Almond Milk
  • 1 cup Chicken Broth
  • 3 packets 3 Creamy Potato Soup MR divided
  • 1 can Mixed Vegetables drained
  • 3 ounces Cooked Skinless Chicken diced
  • 1 Tbsp Bisquick Cheese Garlic Biscuit Mix
  • 3 Tbsp Fat Free Greek Yogurt plain
  • Egg wash
  • Pinches of salt, pepper, garlic powder, minced onion, parmesan cheese to taste


  • Filling:
    Spray sauce pan with cooking spray. Add onions to the pan and sauté over medium heat until soft (2-3 minutes). Add broth, milk and 2 MRs and whisk to get out any lumps. Cook for a few minutes to get to desired thickness.
    Add vegetables and chicken and remove from heat. Evenly distribute filling between three ramekins.
    Mix together 1 MR, Biscuit Mix, Yogurt, seasonings (to taste) to create a fairly stiff dough. Put some flour on your hands and split the dough into 3 equal portions. Flatten each portion and place on top of filling mixture. Lightly brush tops of dough with egg wash and sprinkle with Parmesan cheese.
    Bake at 350 for 20 minutes. Enjoy!
    Calories: MR = 160, Extras = 47, Total = 207 calories per MR serving