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Easy Chicken Pot Pie

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Easy Chicken Pot Pie
En Español

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  • Makes: 6 servings
  • Cook Time: 45 minutes

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

Ingredients

  • 1 2/3 cup frozen mixed vegetables (thawed)
  • 1 cup cooked chicken (cut-up)
  • 1 can cream of chicken soup, low-fat (10-3/4 ounce, condensed)
  • 1 cup baking mix, reduced-fat (example: Bisquick)
  • 1/2 cup milk (non-fat)
  • 1 egg

Directions

1. Wash hands and any cooking surfaces.

2. Pre-heat oven to 400°F.

3. Mix vegetables, chicken and soup in ungreased, 9-inch pie plate

4. Stir remaining ingredients in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.

5. Bake 30 minutes or until golden brown.

6. Let cool for 5 minutes and serve.

Source: Texas Cooperative Extension, The Texas A&M University System, Expanded Nutrition Program

Nutrition Information

Serving Size: 1/6 of cup (155g)
Nutrients Amount
Calories 189
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 55 mg
Sodium 716 mg
Total Carbohydrate 26 g
Dietary Fiber 3 g
Total Sugars 5 g
Added Sugars included 9 g
Protein 13 g
N/A - data is not available
Nutrients Amount
Calories 189
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Cholesterol 55 mg
Total Carbohydrate 26 g
Dietary Fiber 3 g
Total Sugars 5 g
Added Sugars 9 g
Protein 13 g
Minerals
Sodium 716 mg
Vitamins
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1/4 cups
Grains
1/2 ounces
Protein Foods
1 ounces

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