晚餐简单

Chicken Pot Pie

Name: Chicken Pot Pie
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 2/3 cups frozen mixed vegetables, thawed; 1 cup cooked chicken, diced; 1 can (10.75 ounces) condensed cream of chicken soup, reduced-sodium; 1 cup baking mix, reduced-fat; 1/2 cup milk, fat-free; 1 egg

Leftover chicken and frozen veggies help this chicken pot pie come together quickly.

45 min6 份

营养成分（每份）

每份数值 · 每份分量: 1/6 of recipe

208

卡路里

13g

蛋白质

26g

碳水

脂肪

膳食纤维

糖

497mg

钠

饱和脂肪 2 g · 胆固醇 61 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

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

步骤

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.

来源: 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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