Easy chicken pot pie

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 229.5
  • Total Fat: 4.6 g
  • Cholesterol: 31.7 mg
  • Sodium: 551.3 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 18.5 g

View full nutritional breakdown of Easy chicken pot pie calories by ingredient
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Taken from the Betty Crocker the 300 Calorie Cookbook Taken from the Betty Crocker the 300 Calorie Cookbook
Number of Servings: 3


    1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
    1/4 cup fat-free(skim) milk
    1 cup frozen mixed vegetables
    1/2 cup diced cooked chicken breast
    1/2 cup Bisquick Heart Smart mix
    1/4 cup fat-free(skim) milk
    1 egg white or 2 tablespoons fat-free egg product


The pan for it could be something the same size of a bread pan, or probably individual little pie pan


1. Heat oven to 400F. In ungreased microwavable 1-quart casserole, mix soup and 1/4 cup milk; stir in vegetable and chicken. Microwave uncovered on High 3 minutes, stir.
2. In a smallbowl, stir remaining ingredients ith wire whisk or fork until blended. Pour over chicken mixture.
3. Bake uncovered about 20 minutes or until crust is golden brown

Serving Size: 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user GUYLAINE6.

TAGS:  Poultry |

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