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 |
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.