Chicken Pot Pie

Prep time: 25 minutes | Cooking time: 30 minutes | Servings: 6

Ingredients

  • 1 2 /3 cups f rozen 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

Find Your Healthy Tips

  • Any frozen veggies you have on hand will work (try a mix of peas, carrots, and green beans).
  • Leftover chicken helps this chicken pot pie come together quickly.

Directions

  1. Preheat oven to 400°F.
  2. Mix vegetables, chicken, and soup in ungreased, 9-inch pie plate.
  3. Stir baking mix, milk, and egg in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
  4. Bake for 30 minutes or until golden brown.
  5. Let cool for 5 minutes and serve.

Nutrition Facts

Serving Size–1/ 6 of recipe; Calories–189; Protein–13g; Carbohydrate–26g; Total Fat–4g; Saturated Fat–1g; Cholesterol–55mg; Fiber –3g; Sodium–716 mg; Vitamin C–2mg; Iron–2mg; Calcium–86mg

Adapted from MyPlate.gov