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Gluten-Free Chicken and Vegetable Pot Pie

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By Betty Crocker Kitchens
Updated Mar 15, 2013
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Enjoy this scrumptious chicken pot pie packed with veggies and herbs – a hearty casserole!

Gluten-Free Chicken and Vegetable Pot Pie

  • Prep Time 10 min
  • Total 40 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 2 cans (18.5 oz each) Progresso™ Rich & Hearty chicken corn chowder
  • 1 bag (12 oz) frozen mixed vegetables, thawed, drained
  • 1 cup cooked cubed chicken
  • 3/4 cup Bisquick™ Gluten Free mix
  • 1/2 cup milk
  • 1 egg
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon chopped fresh parsley

Instructions

  • Step 
    1
    Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
  • Step 
    2
    In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
  • Step 
    3
    Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition

260 Calories
12g Total Fat
12g Protein
27g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
610mg
25%
Potassium
400mg
11%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
11%
Sugars
7g
Protein
12g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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