Chicken Pot Pies

Recipe from

Oxmoor House

Recipe Time

Cook: 15 Minutes

Nutritional Information

Calories 281
Caloriesfromfat 22 %
Fat 6.8 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.7 g
Carbohydrate 28.5 g
Fiber 0.0 g
Cholesterol 61 mg
Iron 0.0 mg
Sodium 716 mg
Calcium 0.0 mg


Vegetable cooking spray
1 cup diced carrot
1 cup sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup frozen English peas, thawed
1/4 cup minced onion
1 1/2 (10 3/4-ounce) cans 99% fat-free, one-third-less-salt cream of chicken soup, undiluted
1 1/2 cups water
1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
3 cups diced cooked chicken breast (skinned before cooking and cooked without salt)
1 cup self-rising flour
1 1/2 tablespoons margarine
1/4 cup skim milk


Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add carrot, mushrooms, celery, peas, and onion. Saute 5 minutes or until vegetables are tender.

Combine soup, water, pepper, and thyme in a medium bowl; stir well. Add vegetables and cooked chicken, stirring well.

Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.

Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly. Sprinkle milk (1 tablespoon at a time) evenly over surface, stirring with a fork until dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture. Bake at 425° for 15 to 18 minutes or until crusts are golden.

Light and Luscious,

Oxmoor House

January 1994
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