From the Pantry Butler kitchen

Chicken Pot Pie

6 servings

Chicken Pot Pie

Leftover chicken and frozen veggies help this chicken pot pie come together quickly. USDA MyPlate Kitchen — The Texas A&M University System, Adapted from Easy Chicken Pot Pie — Texas Cooperative Extension Expanded Nutrition Program (public domain), via myplate.food

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

Method

  1. Wash hands with soap and water.
  2. Pre-heat oven to 400 °F.
  3. 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.
  4. Pour over vegetables and chicken in pie plate.
  5. Bake 30 minutes or until golden brown.
  6. Let cool for 5 minutes and serve.

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