Chicken Pot Pie
Leftover chicken and frozen veggies help this chicken pot pie come together quickly.
- 45 minutes
- 6 Servings
- $3.00 - $5.99
Chicken Pot Pie
Leftover chicken and frozen veggies help this chicken pot pie come together quickly.
- 45 minutes
- 6 Servings
- $3.00 - $5.99
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
Steps
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.
Ingredients
Serving Size: 1/6 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 189 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Cholesterol | 55 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Total Sugars | 5 g |
| Added Sugars included | 9 g |
| Protein | 13 g |
| Minerals | |
| Calcium | 86 mg |
| Potassium | 256 mg |
| Sodium | 716 mg |
| Iron | 2 mg |
| Magnesium | 29 mg |
| Phosphorus | 254 mg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin C | 2 mg |
Source:
- The Texas A&M University System, Adapted from Easy Chicken Pot Pie
- Texas Cooperative Extension Expanded Nutrition Program