Gluten Free Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans Progresso Chicken Corn Chowder1/2 bag frozen mixed vegetables1 can chicken, drained1.25 c GF Bisquick.75 c milk1 egg2.5 T butter1 t dried parsley
1. Preheat oven to 350 degrees. In 3-qt. saucepan, heat soup, veggies, and chicken over medium heat until hot. Spoon into 9x13 in. baking dish.
2. In small bowl, stir Bisquick, milk, egg, butter, and parsley with a fork until blended. Drop mixture by spoonfuls over chicken mixture.
Bake uncovered 25-30 minutes or until toothpick inserted in center of topping comes out clean.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TENILLEMH.
2. In small bowl, stir Bisquick, milk, egg, butter, and parsley with a fork until blended. Drop mixture by spoonfuls over chicken mixture.
Bake uncovered 25-30 minutes or until toothpick inserted in center of topping comes out clean.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TENILLEMH.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 7.7 g
- Cholesterol: 42.0 mg
- Sodium: 629.1 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 1.4 g
- Protein: 9.9 g
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