Easy Chicken Pot Pie

By melanieroe

Prep Time 15 Minutes
Total Time 45 Minutes
Makes 6 servings



Nutrition Information:
1 Serving (1 Serving)

* Calories 230
o (Calories from Fat 80),

* Total Fat 9g
o (Saturated Fat 3g,
o Trans Fat 1g),
* Cholesterol 60mg;
* Sodium 670mg;
* Total Carbohydrate 25g
o (Dietary Fiber 3g,
o Sugars 3g),
* Protein 12g;

Percent Daily Value*:

* Vitamin A 50%;
* Vitamin C 0%;
* Calcium 6%;
* Iron 8%;

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
• Side dish: mashed potatoes and/or rolls

Details

Servings 6
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.

Makes 6 servings

Serve-With
Serve this hearty pie with purchased Caesar salad. For a quick dessert, drizzle caramel topping over apple slices.
Substitution
If you have leftover cooked vegetables, use them instead of the frozen vegetables.
Variation
Try a variety of mixed vegetables and condensed cream soups, depending on your taste and what’s available in your pantry.