Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

Not all convenience foods are "no-no's." This recipe combines several prepared foods to give a product with "made from scratch" flavor.

Prep and Cook Time 25 minutes


Makes 6 servings


1 can (10-3/4 ounces) fat-free reduced-sodium cream of chicken soup, undiluted
1-1/4 cups fat-free (skim) milk, divided
1 package (10 ounces) frozen mixed vegetables
2 cups diced cooked chicken
1/2 teaspoon black pepper
1 cup buttermilk biscuit baking mix
1/4 teaspoon dried summer savory leaves or parsley (optional)


  1. Heat soup, 1 cup milk, vegetables, chicken and pepper in medium skillet over medium heat until mixture comes to a boil.
  2. Meanwhile, combine biscuit mix and summer savory, if desired, in small bowl. Stir in remaining 3 to 4 tablespoons milk just until soft batter is formed. Drop batter by tablespoonfuls onto chicken mixture to make 6 dumplings. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice during cooking.

Nutritional Information

Serving Size: 1/2 cup chicken mixture with 1 dumpling (without garnish)
Calories 241
Calories from Fat 21 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 33 mg
Carbohydrate 25 g
Fiber <1 g
Protein 17 g
Sodium 422 mg

Dietary Exchange

Starch 1
Vegetable 1-1/2
Meat 2

Check out more recipes for Chicken & Other Poultry