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Recipes, Uncategorized

Open Faced Chicken Pot Pie

Along with so many others, I have been trying to start off my new year with healthy food choices and added exercise. I have been a frequent off and on again user of Sparkpeople or This site is similar to other paid programs that allow you to track your exercise, weight, and diet. The difference is that Sparkpeople is FREE! They have so many good recipes and many of them are submitted by the users. I just submitted my own recipe, for the first time.

This is a great recipe that can help squeeze veggies into your kids diet because even though they can see the veggies, the overall taste is pleasing enough that they don’t seem to mind. At least, my kids like it! The way I serve this to my family is topped over a halved bisquet. The kids love the bisquets and don’t seem to mind that I’ve covered them in a thick chicken soup. Of course, mine is over wheat toast or a toasted English muffin to avoid too many calories.

While I was pleased with the fat content, I was shocked to see the amount of sodium and cholesterol. Given the amount of sodium in the condensed soup, I may resubmit another version of this recipe.  If so, it will be at a later date. I think I could just as easily use corn starch and broth, instead. I just to see the outcome on the nutritional scale.

Without much further ado, here is the recipe for Open Faced Chicken Pot Pie:




This recipe is for the filling only. It is open face when used to top a halved bisquet, wheat toast, or english muffin. I prefer mine over a toasted English muffin.

Number of Servings: 10


16 oz Chicken -Boneless, skinless chicken thighs
1/4 cup Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium
3/4 cup, chopped Carrots, raw3/4 cup, diced Celery, raw
1 cup, chopped Onions, raw
1 clove Garlic
1 cup kernels Yellow Sweet Corn, Frozen
1 package (10 oz) Peas, frozen
2 cans (10oz/each) Cream of Chicken Condensed Soup 98% Fat Free (Great Value)

1 cup Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium


Remove fat from chicken thighs, cut into small cubes. Using a 10 in skillet, spray with FF cooking spray and cook chicken fully. Set aside. While chicken is cooking, peel and slice carrots and dice celery. Using the same frying pan, spray with a little FF non-stick cooking spray and heat pan. Add chopped and diced carrots and celery. Add 1/4 cup chicken broth. Bring to a boil and cover for approx. 10 minutes. Meanwhile, dice medium onion. Add onion to cooked carrots and celery. Add 1 diced garlic clove or 1 teaspoon of prediced jarred garlic. Cook till onions are tender and transparent, stirring constantly to keep veggies from burning. Add cooked chicken, condensed soup, chicken broth, frozen peas, and frozen corn. Heat on medium high, stirring every so often for 10-15 mins. If you plan to use this to top bisquets, now is a great time to pop them in the oven. Allow to cool 3-5 mins and enjoy.

Serving Size: Makes roughly 10 1-cup servings

Nutritional Info (filling only, does not include bisquet)
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 147.8
  • Total Fat: 4.3 g
  • Cholesterol: 45.5 mg
  • Sodium: 526.1 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.9 g

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