Chicken Pot Pie

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

  • 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
  • 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.
  • 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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