Chicken Pot Pie

Leftover chicken and frozen veggies help this chicken pot pie come together quickly.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free

Tags

• comfort food
• bake
• savory
• classic
• crowd-pleaser

Ingredients

• 1.67 cup mixed vegetables (thawed)
• 1 cup chicken (diced)
• 1 can cream of chicken soup (condensed, reduced-sodium)
• 1 cup baking mix (reduced-fat)
• 0.5 cup milk (fat-free)
• 1 egg

Instructions

1. Pre-heat oven to 400 °F.
2. In an ungreased 9-inch pie plate, mix the thawed mixed vegetables, diced cooked chicken, and condensed cream of chicken soup.
3. In a separate mixing bowl, stir the reduced-fat baking mix, fat-free milk, and egg with a fork until blended.
4. Pour the baking mix mixture over the vegetables and chicken in the pie plate.
5. Bake for 30 minutes or until golden brown.
6. Let cool for 5 minutes before serving.

Nutrition (per serving)

• Calories: 208
• Protein: 12.6 g
• Carbohydrates: 25.9 g
• Fat: 5.7 g
• Fiber: 2.9 g
• Sodium: 497 mg
• Saturated Fat: 1.6 g
• Sugar: 5.3 g
• Cholesterol: 61 mg