Easy Chicken Pot Pie

Easy Chicken Pot Pie
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  • Prep

    10

    min

  • Total

    45

    min

  • Servings

    6

It’s one of everyone’s favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your “secret ingredient,” Bisquick™ Original Pancake & Baking Mix.

Ingredients

  • 1 1/2

    cups frozen mixed vegetables, thawed

  • 1

    cup chopped cooked chicken

  • 1

    can (10 1/2 oz) condensed cream of chicken soup

  • 1

    cup Bisquick™ Original Pancake & Baking Mix

  • 1/2

    cup milk

  • 1

    tablespoon vegetable oil

  • 1

    egg

Steps

  • 1
    Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup; stir to combine.
  • 2
    In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  • 3
    Bake uncovered 29 to 33 minutes or until crust is deep golden brown.

Recipe Tips

  • tip 1

    To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

  • tip 2

    Leftover chicken from a deli rotisserie bird or from a roast turkey can be mixed in with the vegetables for a heartier pie.

  • tip 3

    Season up the base veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill will bump up the flavor quotient.

  • tip 4

    Sprinkle the top of the crust with a little shredded cheese in the last 5 minutes of baking.

Nutrition

230 Calories, 11g Total Fat, 11g Protein, 22g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories
230
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
620mg
26%
Potassium
170mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
6%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
8%
8%
Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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