Easy Chicken Pot Pie
Leftover chicken and frozen veggies help this chicken pot pie come together quickly.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 6
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
- Wash hands with soap and water.
- 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.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 189 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 55 mg |
| Sodium | 716 mg |
| Total Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Total Sugars | 5 g |
| Added Sugars included | |
| Protein | 13 g |