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Cheddar Chicken Pot Pie














Trans-fat Free


1 cup biscuit baking mix (bisquick)
¼ cup water
1 ½ cups chicken broth
2 cups potatoes
peeled and cubed
1 cup carrots
½ cup celery
½ cup onions
½ cup sweet bell peppers
¼ cup unbleached all-purpose flour
1 ½ cups milk, skim
2 cups cheddar cheese
fat-free, grated
4 cups chicken
skinless light meat, cooked and cubed
¼ teaspoon poultry seasoning


Preheat oven to 425 degrees F.

To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously.

Gently smooth dough into a ball on floured surface.

Knead 5 times. Follow directions accordingly for crust.

To prepare filling, heat broth in a saucepan.

Add potatoes, carrots, celery, onions, and bell peppers.

Simmer 15 minutes or until all is tender.

Blend flour with milk.

Stir into broth mixture.

Cook and stir over medium heat until slightly thickened.

Stir in cheese, chicken, and poultry seasoning.

Heat until cheese melts.

Spoon into a 2-quart casserole dish.

Place crust over filling in casserole.

Seal edges.

Make slits in crust for steam.

Bake, for 40 minutes or until golden brown.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 503g (17.7 oz)
Amount per Serving
Calories 64243% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 682mg 28%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 124g
Vitamin A 117% Vitamin C 13%
Calcium 57% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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