Published Saturday, September 26, 2020
2020-09-26_pict_recipe_easy_chicken_pot_pie_-_usda.jpg
Easy Chicken Pot Pie. Courtesy USDA
- Makes: 6 servings
- Cook Time: 45 minutes
Leftover chicken and frozen veggies help this chicken pot pie come together quickly.
Ingredients
- 1 2/3 cups frozen mixed vegetables (thawed)
- 1 cup cooked chicken (cut-up)
- 1 can cream of chicken soup, low-fat (10-3/4 ounce, condensed)
- 1 cup baking mix, reduced-fat (example: Bisquick)
- 1/2 cup milk (non-fat)
- 1 egg
Directions
- Wash hands and any cooking surfaces.
- Pre-heat oven to 400degF.
- 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.
Source: Texas Cooperative Extension, The Texas A&M University System, Expanded Nutrition Program
Nutrition Information
Serving Size: 1/6 of cup (155g)
|
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 |