Easy Chicken Pot Pie

Leftover chicken and frozen veggies help this chicken pot pie come together quickly, Teresa Henson, Extension specialist-program outreach coordinator for the University of Arkansas at Pine Bluff’s School of Agriculture, Fisheries and Human Sciences, said. This a great dish for you and your family to enjoy.

Makes 6 servings


1 2/3 cups 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 


Wash hands with soap and water.

Pre-heat oven to 400°F.

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

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

Bake 30 minutes or until golden brown.

Let cool for 5 minutes and serve.

Source: What’s Cooking? USDA Mixing Bowl at https://snaped.fns.usda.gov/nutrition-education/snap-ed-recipes/winter-recipes#recipe-2547

The University of Arkansas at Pine Bluff offers all its Extension and Research programs and services without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.

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