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
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
-
Step1Heat 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.
-
Step2In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
-
Step3Bake 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
2Tips from the Betty Crocker Kitchens
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