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Chicken Pot Pie

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By Betty Crocker Kitchens
Updated Oct 8, 2010
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Original Bisquick® mix provides a simple addition to a no-fuss chicken pot pie that's baked to perfection - great when you want dinner to be ready in an hour.

Chicken Pot Pie

  • Prep Time 15 min
  • Total 60 min
  • Servings 10
  • Ingredients 7
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Ingredients

  • 2 cans (10 3/4 oz each) condensed cream of chicken & mushroom soup
  • 1 can (10 3/4 oz) condensed chicken broth
  • 4 cups cut-up cooked chicken
  • 1 bag (1 lb) frozen mixed vegetables, thawed, drained
  • 2 cups Original Bisquick™ mix
  • 1 1/2 cups milk
  • 1/2 teaspoon poultry seasoning

Instructions

  • Step 
    1
    Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
  • Step 
    2
    Stir together remaining ingredients. Pour over chicken mixture.
  • Step 
    3
    Bake uncovered about 30 minutes or until light brown.

Nutrition

300 Calories
10g Total Fat
21g Protein
29g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
920mg
38%
Potassium
290mg
8%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
7%
Sugars
5g
Protein
21g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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