Chicken Pot Pie
Leftover chicken and frozen veggies help this chicken pot pie come together quickly.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
208
Calories
13g
Protein
26g
Carbs
6g
Fat
3g
Fiber
5g
Sugar
497mg
Sodium
Saturated Fat 2 g · Cholesterol 61 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
frozen mixed vegetables, thawed
1 2/3 cups
cooked chicken, diced
1 cup
condensed cream of chicken soup, reduced-sodium
1 can (10.75 ounces)
baking mix, reduced-fat
1 cup
milk, fat-free
1/2 cup
egg
1
Instructions
- 1
Wash hands with soap and water.
- 2
Pre-heat oven to 400 °F.
- 3
Mix vegetables, chicken, and soup in ungreased, 9-inch pie plate
- 4
Stir baking mix, milk, and egg in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
- 5
Bake 30 minutes or until golden brown.
- 6
Let cool for 5 minutes and serve.
Source: USDA MyPlate Kitchen · The Texas A&M University System, Adapted from Easy Chicken Pot Pie Texas Cooperative Extension Expanded Nutrition Program
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