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)
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
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