Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 45 min
Yield: 6 Servings
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

Cost $8, save $10

Source: Recommended by CookPal

45 Min
6 Servings
$8

Chicken Pot Pie

Cost $8, save $10

Source: Recommended by CookPal

45 Min
6 Servings
$8

INGREDIENTS

Vegetables
- 1 2/3 cups frozen mixed vegetables, thawed
Meat
- 🍗 1 cup cooked chicken, diced
Soup Base
- 1 can (10.75 ounces) condensed cream of chicken soup, reduced-sodium
Dough
- 1 cup baking mix, reduced-fat
- 🥛 1/2 cup milk, fat-free
- 🥚 1 egg

STEPS

Wash hands with soap and water.

Pre-heat oven to 400 °F.

Mix vegetables, chicken, and soup in an ungreased, 9-inch pie plate.

Stir baking mix, milk, and egg in a mixing bowl with a fork until blended. Pour over vegetables and chicken in pie plate.

Bake for 30 minutes or until golden brown.

Let cool for 5 minutes and serve.

NUTRIENTS

Per 1 serving

🔥

189

Calories

13
Protein
26
Carbs
4
Fats

💡 Use leftover roast chicken to enhance flavor.For a richer crust, brush the top with melted butter before baking.Ensure the vegetables are thoroughly drained to avoid a soggy base.