Chicken Pot Pie

Enjoy this no-fuss chicken pot pie that's baked to perfection – a wonderful dinner ready in an hour.

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  • prep time 15 min
  • total time 60 min
  • ingredients 7
  • servings 10
 

Ingredients

2
cans (10 3/4 oz each) condensed cream of chicken & mushroom soup
1
can (10 3/4 oz) condensed chicken broth
4
cups cut-up cooked chicken
1
bag (1 lb) frozen mixed vegetables, thawed and drained
2
cups baking mix
1 1/2
cups milk
1/2
teaspoon poultry seasoning

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
  • 2 Stir together remaining ingredients. Pour over chicken mixture.
  • 3 Bake uncovered about 30 minutes or until light brown.
  • 1 Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
  • 2 Stir together remaining ingredients. Pour over chicken mixture.
  • 3 Bake uncovered about 30 minutes or until light brown.

EXPERT TIPS

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Expert Tips

This recipe is perfect for a casual Friday night supper with neighbors. It's also quick to throw together at the last minute for unexpected company, and the ingredients are easy to keep on hand for emergency meals. You can quickly thaw frozen cut-up cooked chicken in the microwave, or use four 10-ounce cans of chunk chicken, drained.

Serve this hearty pie with purchased Caesar salad. For a quick dessert, drizzle caramel ice cream topping over apple slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
),
Cholesterol
55mg
55%;
Sodium
1040mg
1040%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin C
12%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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