EasyChickenPotPie527x323
  • Prep Time:

  • Cook Time: 45 minutes

  • Serving Size:

  • Serves: 6 servings

Ingredients

1 2/3 cups frozen mixed vegetables (thawed)
1 cup cooked chicken (cut-up)
1 can cream of chicken soup
reduced sodium (10 3/4 ounce
condensed)
1 cup baking mix
reduced-fat (example: Bisquick)
1/2 cup milk (non-fat)
1 egg

Steps

Wash hands with soap and water.
Pre-heat oven to 400 °F.
Mix vegetables, chicken, and soup in ungreased, 9-inch pie plate
Stir remaining ingredients in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
Bake 30 minutes or until golden brown.
Let cool for 5 minutes and serve.

Nutrition Facts

Nutrients Amount
Total Calories 189
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 55 mg
Sodium 716 mg
Carbohydrates 26 g
Dietary Fiber 3 g
Total Sugars 5 g
Added Sugars included 9 g
Protein 13 g
Vitamin D N/A
Calcium 86 mg
Iron 2 mg
Potassium 256 mg

The Texas A&M University System
Texas Cooperative Extension Expanded Nutrition Program

U.S. Department of Agriculture. MyPlate Kitchen Website. Easy Chicken Pot Pie. Recipe source: The Texas A&M University System Texas Cooperative Extension Expanded Nutrition Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.