• Makes: 6 servings
• Cook Time: 45 minutes

Leftover chicken and frozen veggies help this chicken pot pie come together quickly.

Ingredients

• 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

Directions

1. Wash hands and any cooking surfaces.
2. Pre-heat oven to 400°F.
3. Mix vegetables, chicken and soup in ungreased, 9-inch pie plate
4. Stir remaining ingredients in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
5. Bake 30 minutes or until golden brown.
6. Let cool for 5 minutes and serve.

Source: Texas Cooperative Extension, The Texas A&M University System, Expanded Nutrition Program

Nutrition Information

Serving Size: 1/6 of cup (155g)