Easy Chicken Pot Pie

By melanieroe

PREP TIME 15 Min
TOTAL TIME 45 Min
SERVINGS 6

Nutrition Information:

1 Serving (1 Serving)Calories 230(Calories from Fat 80),Total Fat 9g(Saturated Fat 3g,Trans Fat 1g),Cholesterol 60mg;Sodium 670mg;Total Carbohydrate 25g(Dietary Fiber 3g,Sugars 3g),Protein 12g;Percent Daily Value*:Vitamin A 50.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 8.00%;Exchanges:1 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;1 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
• 1 cup cut-up cooked chicken
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 cup Original Bisquick® mix
• 1/2 cup milk
• 1 egg

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.

2 In medium bowl, stir remaining ingredients until blended. Pour into pie plate.

3 Bake uncovered about 30 minutes or until crust golden brown.

Serve this hearty pie with purchased Caesar salad. For a quick dessert, drizzle caramel topping over apple slices.

If you have leftover cooked vegetables, use them instead of the frozen vegetables.

Try a variety of mixed vegetables and condensed cream soups, depending on your taste and what’s available in your pantry.