Chicken Dumpling Pie



8 servings (serving size: about 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 328
Caloriesfromfat 0.0 %
Fat 9.2 g
Satfat 3.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.8 g
Carbohydrate 36 g
Fiber 2.2 g
Cholesterol 61 mg
Iron 0.0 mg
Sodium 740 mg
Calcium 0.0 mg


3 cups chopped cooked chicken breast
2 cups frozen mixed vegetables, thawed and drained
2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (10 1/2-ounce) can low-sodium chicken broth
1/2 teaspoon poultry seasoning
Cooking spray
2 cups low-fat baking mix (such as reduced-fat Bisquick)
1 cup fat-free milk
1 (8-ounce) carton low-fat sour cream


Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well. Pour chicken mixture into a 13- x 9-inch baking dish coated with cooking spray.

Combine baking mix, milk, and sour cream in a medium bowl; spoon over chicken mixture.

Bake, uncovered, at 350° for 50 to 60 minutes or until topping is golden. Serve immediately.