Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Low-Fat Class Chicken Pot Pie

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 6 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 cans (15 oz. each) mixed vegetables, drained
  • 1 can (10 oz.) cooked chicken, water packed, drained
  • 1 can (10 oz.) low-fat, low sodium cream of chicken or cream of mushroom soup
  • 1/2 tsp. thyme
  • 2 cups reduced fat biscuit mix
  • 1 cup plus 2 Tbsp. skim milk
make it
Preheat oven to 350°F. In medium mixing bowl, combine veggies, chicken, soup, and thyme. Pour vegetable mixture into greased 2-quart casserole.

In small bowl, combine the biscuit mix and milk with a fork. Drop a tablespoon at a time over vegetable mixture.

Bake uncovered for 30-35 minutes or until crust is golden brown and filling is hot. Allow pie to cool slightly before serving.
Adding about 1/4-1/2 cup of sugar to the vegetable mixture makes it taste even better.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email