Serves 6
208 cal · 50 min
Chicken Pot Pie
Recipe GLPR43bfcf46d2918d
A comforting one-dish meal featuring tender diced chicken and vegetables in a creamy sauce, topped with a light biscuit-like crust. The batter bakes up golden and fluffy, creating a homestyle pot pie that's simple to prepare and perfect for weeknight dinners.
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Ingredients
1 2/3 cups frozen mixed vegetables, thawed
1 cup cooked chicken, diced
1 can (10.75 ounces) reduced-sodium condensed cream of chicken soup
1 cup reduced-fat baking mix
1/2 cup fat-free milk
1 large egg
Directions
Wash your hands thoroughly with soap and warm water. Preheat the oven to 400°F.
In an ungreased 9-inch pie plate, combine the thawed mixed vegetables, diced cooked chicken, and cream of chicken soup. Stir gently until well combined.
In a separate mixing bowl, combine the baking mix, milk, and egg. Using a fork, stir until the mixture is just blended and no large lumps remain.
Pour the batter mixture over the chicken and vegetable filling in the pie plate, spreading it gently to cover evenly.
Bake in the preheated 400°F oven for 30 minutes or until the topping is golden brown and a toothpick inserted in the crust comes out clean.
Remove from the oven and allow to cool for 5 minutes before serving.
