Chicken Pot Pie
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Ingredients
- 1 2/3 cups frozen 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
Instructions
- Wash hands with soap and water.
- Pre-heat oven to 400 °F.
- Mix vegetables, chicken, and soup in ungreased, 9-inch pie plate
- Stir baking mix, milk, and egg 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
| Calories | 189 |
|---|---|
| Protein | 13 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 55 mg |
| Sodium | 716 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: The Texas A&M University System, Adapted from Easy Chicken Pot Pie Texas Cooperative Extension Expanded Nutrition Program