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Cooking at Home - Easy Chicken Pot Pie
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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, reduced sodium (10 3/4 ounce, condensed)
- 1 cup baking mix, reduced-fat (example: Bisquick)
- 1/2 cup milk (non-fat)
- 1 egg
Directions
- Pre-heat oven to 400 °F.
- 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: The Texas A&M University System, Texas Cooperative Extension Expanded Nutrition Program
Nutrition Information
Serving Size: 1/6 of cup
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 |